Hunger Busters/Main Meals/Pizza/Recipes

PESTO VEGETABLE CALZONE
Calzone is basically a pizza folded over to encase the filling.

2 quantities Basic Pizza Dough
Olive Oil
Filling :
2 Eggplant (Aubergines). sliced
1 Red Pepper, chopped
1 Green Pepper, chopped
2 Zucchini (courgettes), chopped
3/4 cup ready-made Pesto
4 Bocconcini or 125g Mozzarella cheese, chopped
3 tbs Pine Nuts
freshly ground Black Pepper

To make filling, brush eggplant slices with a little oil and cook under a pre-heated hot grill
for 3-4 minutes each side or until golden. Drain on absorbent kitchen paper and chop.
Heat 1 tbs oil in a frying pan over medium heat, add red pepper, green pepper, zucchini
and pesto and cook, stirring, for 3 minutes or until vegetables are soft. Mix in eggplant
and set aside to cool.
Add cheese, pine nuts and black pepper to taste to vegetable mixture and mix to combine.
Prepare pizza dough as described in recipe. Divide dough into eight portions and shape
each to form a 5mm thick round with 15cm diameter. Place spoonfuls
of filling in the centre of each dough round, brushe the edges with water and fold over
to form a half circle. Press edges together to seal and using a fork make a decorative pattern.
Brush calzone with oil, place on lightly greased baking trays and bake
for 20 minutes at 200C / 400F or until puffed and golden.

Makes 8

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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CHILLI PRAWN PIZZA

1 quantity Basic Pizza Dough
3 tbs Tomato Paste (puree)
2 tsp Vegetable Oil
1 tsp ground Cumin
3 fresh Red Chillies, seeded and chopped
2 cloves Garlic, crushed
2 tbs Lemon Juice
500g uncooked Prawns, shelled and deveined
1 Red Pepper, sliced
1 Yellow or Green Pepper, sliced
2 tbs chopped fresh Coriander
2 tbs grated Parmesan Cheese
freshly ground Black Pepper

Prepare pizza dough as described in recipe, then shape to form a 30cm round.
Place on a lightly greased baking tray, spread with tomato paste (puree) and set aside.
Heat oil in a frying pan over a medium heat, add cumin, chillies and garlic and cook,
stirring, for 1 minute. Stir in lemon juice and prawns and cook for 3 minutes longer
or until prawns just change colour and are almost cooked.
Top pizza base with red pepper, yellow or green pepper, then with prawn mixture,
coriander, Parmesan cheese and black pepper to taste.
Bake 20 minutes at 200C / 400F or until base is crisp and golden.

Serves 4

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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SALMON AND AVOCADO PIZZA

1 quantity Basic Pizza Dough
200g Ricotta Cheese, drained
2 tbs chopped fresh Dill
1 tbs chopped fresh Lemon Thyme or 1/2 tsp dried Thyme and 1 tsp finely grated Lemon Rind
250g Smoked Salmon slices
1 Avocado, stoned, peeled and sliced
1 tbs Capers, drained
125g Cherry Tomatoes, halved

Prepare pizza dough as described in recipe, then press dough into a
greased 26 x 32cm Swiss roll tin. Set aside.
Place ricotta cheese, dill and thyme in a bowl and mix to combine
Spread ricotta mixture over pizza base and bake for 15 minutes at 200C / 400F.
Top pizza with smoked salmon, avocado slices, capers and tomatoes.
Reduce oven temperature to 180C / 350F and bake for 10 minutes longer
or until heated through and base is crisp and golden.

Serves 4

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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PROCIUTTO AND CHEESE CALZONE

2 quantities Basic Pizza Dough
Olive Oil

Filling:
200g Ricotta Cheese, drained
14 sliced Prociutto or lean Ham, chopped
125g Provolone or Parmesan Cheese, grated
30g Sun-Dried Tomatoes, chopped
60g pitted Black Olives, chopped
2 tbs chopped fresh Basil

To make filling, place ricotta cheese, prociutto or ham, provolone or Parmesan cheese,
sun-dried tomatoes, olives and basil in a bowl and mix to combine. Set aside.
Prepare pizza dough as described in recipe. Divide dough into eight portions and
shape each to form a 5mm thick round with a 15cm diameter. Place spoonfuls of filling
in the centre of each dough round, brush the edges with water, then fold over to form
a half circle. Press edges together to seal and using a fork make a decorative pattern.
Brush calzone with oil, place on lightly greased baking trays and bake for 20
minutes or until puffed and golden.

Makes 8

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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PIZZA SUPREMO

2 quantities Basic Pizza Dough
3/4 cup Tomato Paste (puree)
1 Green Pepper, chopped
155g sliced Pepperoni or Salami
155g Ham or Prociutto, sliced
125g Mushrooms, sliced
440g canned Pineapple pieces, drained
60g pitted Olives
125g Mozzarella Cheese, grated
125g Tasty Cheese (mature Cheddar), grated

Prepare pizza dough as decribed in recipe. Divide dough into two portions and
shape each to form a 30cm round. Place rounds in lightly greased baking trays
and spread with tomato paste (puree).
Arrange half the green pepper, peperoni or salami, ham or prociutto, mushrooms,
pineapple and olives attractively on each pizza base.
Combine mozzarella cheese and tasty cheese and sprinkle half the mixture over each pizza.
Bake for 25-30 minutes at 200C / 400F or until cheese is golden and base is crisp.

Serves 8

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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THREE-CHEESE PIZZA

1 quantity Basic Pizza Dough
2 tsp Vegetable Oil

Topping :
200g Blue Cheese, crumbled
60g Pine Nuts
125g Mozzarella Cheese, grated
2 tbs fresh Oregano leaves or ½ tsp dried Oregano
90g grated Parmesan Cheese
freshly ground Black Pepper

Prepare pizza dough as described in recipe. Remove about 1/4 of the dough
and set aside. Press remaining dough into a lightly greased 26x32cm Swiss
roll tin and brush with oil.
Roll reserved dough into two sausage shapes each 26cm long. Place these across the
pizza base to divide it into three equal portins.
Top one-third of the pizza with the blue cheese and pine nuts
Another third with the mozzarella cheese and oregano and
the remaining third with the Parmesan cheese and black pepper to taste.
Bake at 200C / 400F for 20-25 minutes or until cheese is golden and base is crisp.

Serves 4

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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ORIGINAL TOMATO PIZZAS

2 quantities Basic Pizza Dough
Olivo Oil
5 ripe Tomatoes, sliced
4 cloves Garlic, sliced
4 tbs fresh Oregano leaves
freshly ground Black Pepper

Prepare pizza ough as described in recipe.
Divide dough into two portions and shape each to form a 30cm round.
Place rounds on lightly greased baking trays and brush with oil.
Arrange half the tomato slices, garlic and oregano on top of each pizza base
and season to taste with black pepper. Bake at 200C / 400F for 15-20 minutes
or until base is crisp and golden.

Serves 8

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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FRENCH PISSALDIERE

2 quantities Basic Pizza Dough
24 Anchovy fillets
125g pitted Black Olives
2 tbs Capers, drained
60g Pine Nuts
freshly ground Black Pepper
Topping :
2 tbs Olive Oil
8 Onions, thinly sliced
6 cloves Garlic, crushed
2 tbs chopped fresh Thyme or 1 tsp dried Thyme
2 tbs Sugar

Prepare pizza dough as described in recipe. Divide dough into two portions
and press each into a lightly greased 26x32cm Swiss roll tin.
To make topping, heat oil in large saucepan over a medium heat. Add onions
and garlic and cook, stirring, for 10 minutes or until onions are soft. Reduce heat
to low, add thyme and sugar and cook, stirring frequently, for 20 minutes
or until mixture is thick and caramelised.
Spread half the onion mixture over each pizza base, then top with anchovy
fillets, olives, capers, pine nuts and black pepper to taste.
Bake at 200C / 400F for 2-25 minutes or until base is crisp and golden.

Serves 8

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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EASY CHILLI BEAN PIZZA

1 x 25 cm Pizza Base, home made or purchased
440g canned Mexican Chilli Beans
2 Jalapeno Chillies, seeded and sliced
250g grated Mozzarella Cheese
freshly ground Black Pepper
30g packet Corn Chips
3 tbs Sour Cream

Place pizza base on a lightly greased baking tray and top with beans.
Sprinkle with chillies, mozzarella cheese and black pepper to taste.
Bake at 200C / 400F for 15-20 minutes until base is crisp and golden.
To serve, top pizza with corn chips and sour cream.

Serves 4

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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GARDEN PIZZA

1 quantity Basic Pizza Dough
250g Asparagus Spears, cut into 4cm pieces
125g Baby Yellow Squash or Zucchini, sliced
3 Spring Onions, chopped
155g Broccoli, cut into florets
125g small Peas
2 tbs chopped fresh Basil or 1 tsp dried basil
60g grated Mozzarella Cheese
60g Parmesan Cheese
freshly ground Black Pepper to taste

Prepare pizza as described in recipe, then shape into a 30 cm round
and place on a lightly greased baking tray.
Arrange asparagus, squash or zucchini, spring onions, broccoli,
peas and basil over dough. Sprinkle with mozzarella cheese,
Parmesan Cheese and black pepper and bake at 200C / 400F
for 20-25 minutes or until cheese is golden and base is crisp.

Serves 4

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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HERBED RICOTTA PIZZA

1 quantity Basic Pizza Dough
200g Ricotta cheese
2 tbs chopped fresh Basil
2 tbs chopped fresh Thyme
2 tbs chopped fresh Oregano
2 Green Zucchini, sliced
2 Yellow Zucchini, sliced
freshly ground Black Pepper
60g grated Parmesan Cheese

Prepare pizza dough as described in recipe then shape into a
30cm round and place on a lightly greased baking tray.
Place ricotta cheese, basil, thyme and oregano in a food processor and
process until smooth, uthen spread over dough. Starting at the centre of the
pizza, arrange alternate coloured zucchini slices in a spiral pattern on top
of ricotta mixture. Season to taste with black pepper, sprinkle with Parmesan
cheese and bake at 220C / 425F for 20 minutes or until base is crisp and golden.

Serves 4

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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DEEP DISH VEGETARIAN PIZZA

1 quantity Basic Pizza Dough
4 tbs Tomato Paste (puree)
2 tsp Olive Oil
2 cloves Garlic, crushed
8 Spinach leaves, shredded
125g mixed Mushrooms
1 Red Pepper, chopped
2 tbs chopped fresh Oregano or 1 tsp dried Oregano
60g grated Parmesan Cheese
freshly ground Black Pepper

Prepare pizza dough as described in recipe, then press into the base and up the
sides of a lightly greased 23cm springform tin to form a 4cm rim. Spread
dough with tomato poaste (puree) and set aside.
Heat oil in frying pan over a medium heat. Add garlic and spinach and cook,
stirring, for 3 minutes or until spinach wilts. Drain spinach mixture well and
spreas over dough. Top spinach with mushrooms, red pepper and oregano, then
sprinkle with Parmesan cheese and season to taste with black pepper.
Bake at 200C / 400F for 25 minutes or until cheese is golden and base is crisp.

Serves 4

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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BASIC PIZZA DOUGH

1 tsp active dry Yeast
pinch Sugar
2/3 cup warm Water
2 cups Flour
1/2 tsp Salt
1/4 cup Olive Oil

Place yeast, sugar and water in a large bowl and mix to dissolve.
Set aside in a warm, draught-free place for 5 minutes or until foamy.
Place flour and salt in a food processor and pulse once or twice to sift.
With machine running, slowly pour in oil and yeast mixture and process
to form a rough dough. Turn dough onto a lightly floured surface and
knead for 5 minutes or until soft and shiny. Add more flour if necessary.
Lightly oil a large bowl, then roll dough around in it to cover the surface
with oil. Cover bowl tightly with plastic wrap and place in a warm, draught-
free place for 1 1/2 to 2 hours or until dough has doubled in volume.
Knock down and remove dough from bowl. Knead briefly before using as desired.

Makes 250g dough

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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BASIC PIZZA DOUGH VARIATIONS

HERB PIZZA DOUGH
Add 1 tsp dried Mixed Herbs to the flour mixture

CHEESE PIZZA DOUGH
Add 60g grated Tasty cheese (mature Cheddar) to the flour mixture

TOMATO PIZZA DOUGH
Replace the water with 2/3 cup warm Tomato Juice

WHOLEMEAL PIZZA DOUGH
Replace half the flour with Wholemeal Flour.

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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