Recipes

Tomato-Basil Sauce Makes: 2 cups Ingredients: 2 tbsp Extra Virgin Olive Oil 8 large Red Tomatoes - coarsely pureed 2 tbsp Sugar 3 tsp Salt 2 tbsp Fresh Basil Leaves - chopped OR 2 tsp Dry Basil Leaves 1-1/2 tsp Red Pepper - crushed	Heat oil in a large pan and pour in tomato-puree. Cover and cook on high heat for about 5 minutes. Reduce the heat to medium and add the sugar and salt. Cook to reduce the sauce to a medium-thick consistency, about 20 minutes. Stir in the basil leaves and red pepper. Set aside till use. Refrigerate to store up to one week.
Basic Pizza Dough Makes: (720 gm dough) 2 large or 3 personal pizza Ingredients: 1 tbsp Active Dry Yeast OR 20 gm Fresh Yeast 1-1/4 cup (280ml) Warm Water 3-1/3 cup(450gm) Flour (Maida) + extra for dusting 1 tsp Salt 1 tsp Sugar 1 tbsp Extra Virgin Olive Oil + extra for bowl	Dissolve active dry yeast in water and let stand for 10 minutes or until foam develops on top. In a large bowl, whisk flour, salt and sugar. Add oil and mix to uniformly disperse. Pour the water-yeast solution and knead into smooth dough, about 20 minutes. Pour a teaspoon of oil in a large bowl and roll the dough in the bowl to evenly coat the dough with oil. Cover the bowl with a plastic film and set aside in a warm place until the volume doubles, about 1 hour.
Calzone Ingredients: 2 tbsp Olive Oil 1 small Onion – thin sliced 2 small Carrots – thin sliced 1 cup Green Peas 1 large Capsicum – thin sliced 1 large Zucchini – medium size chopped Salt and Pepper to taste 720 gm Basic Pizza Dough 2 cups Tomato-Basil Sauce 1-1/2 cup Shredded Mozzarella	Place the baking stone/tiles or baking sheet in the oven and preheat to 260°C /500°F. Heat 1 tbsp oil in a shallow saucepan. Sauté onions and add the carrots and peas. Cover and cook until just tender, about 5 minutes. Add the capsicum and zucchini and cook for another few minutes. Turn off the heat and let the veggies cool slightly.
Gently, deflate the dough onto a lightly floured surface and divide into as many calzone as desired. Roll each piece into a smooth ball and let rest under a moist towel for 5-7 minutes. On a lightly floured surface, roll out the dough with a rolling pin into 1/4th-inch thick disk. Spread the disk on a parchment/baking paper. Leaving one inch from the edges, brush the center of the base with olive oil. Spread a generous layer of the sauce on half of the base. Spread veggies on the sauce and generously top with cheese. Fold over the empty side of the base to cover the veggies and pinch to seal the edges. Place the calzone with the baking paper on to the hot tray and bake until golden brown, about 15-17 minutes. Remove calzone from oven and serve immediately.