This dish contains the following allergens: Milk/Dairy
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2 X 200g
fresh homemade dough, room temperature
150g
ricotta, liquid drained
4 tbsp
pizza sauce
40g
red peppers, finely diced
40g
pepperoni, cut into 1cm strips
100g
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
2 X 7oz
fresh homemade dough, room temperature
5oz
ricotta, liquid drained
4 tbsp
pizza sauce
1oz
red peppers, finely diced
1oz
pepperoni, cut into 1cm strips
3oz
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
Utensils
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top. Turn dial to select PIZZA, then use the right-hand dial to select CALZONE, then set time for 8minutes. Select START/STOP to begin preheating(preheating will take approx. 10 minutes)
Step 2
Lightly flour a clean work surface (this will prevent the dough from sticking). Then roll each portion of dough into a 26cm circle, about 3mm thick
Step 3
Spread half of the ricotta on one half of each circle, leaving a 2.5cm border around the edge. Spread 2 tablespoons of pizza sauce over the ricotta, then top with diced peppers, pepperoni, mozzarella, basil, chilli, oregano, salt and pepper
Step 4
Lightly dampen the edges of the dough with water. Pull the empty side of the dough over the filling, then press and pinch the edges together to seal. Pierce the top with a knife three times to allow air to escape during cooking
Step 5
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the calzones and transfer to the hot stone. Close door, select START/STOP, and cook for 8 minutes. If more time is necessary or a darker calzone is desired, increase the time using the right dial
Step 6
When cooking is completed, open door and remove calzones with peel. Allow to cool slightly before serving
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top. Turn dial to select PIZZA, then use the right-hand dial to select CALZONE, then set time for 8minutes. Select START/STOP to begin preheating(preheating will take approx. 10 minutes)
2 X 200g
fresh homemade dough, room temperature
150g
ricotta, liquid drained
4 tbsp
pizza sauce
40g
red peppers, finely diced
40g
pepperoni, cut into 1cm strips
100g
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
2 X 7oz
fresh homemade dough, room temperature
5oz
ricotta, liquid drained
4 tbsp
pizza sauce
1oz
red peppers, finely diced
1oz
pepperoni, cut into 1cm strips
3oz
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
Step 2 of 6
Lightly flour a clean work surface (this will prevent the dough from sticking). Then roll each portion of dough into a 26cm circle, about 3mm thick
2 X 200g
fresh homemade dough, room temperature
150g
ricotta, liquid drained
4 tbsp
pizza sauce
40g
red peppers, finely diced
40g
pepperoni, cut into 1cm strips
100g
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
2 X 7oz
fresh homemade dough, room temperature
5oz
ricotta, liquid drained
4 tbsp
pizza sauce
1oz
red peppers, finely diced
1oz
pepperoni, cut into 1cm strips
3oz
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
Step 3 of 6
Spread half of the ricotta on one half of each circle, leaving a 2.5cm border around the edge. Spread 2 tablespoons of pizza sauce over the ricotta, then top with diced peppers, pepperoni, mozzarella, basil, chilli, oregano, salt and pepper
2 X 200g
fresh homemade dough, room temperature
150g
ricotta, liquid drained
4 tbsp
pizza sauce
40g
red peppers, finely diced
40g
pepperoni, cut into 1cm strips
100g
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
2 X 7oz
fresh homemade dough, room temperature
5oz
ricotta, liquid drained
4 tbsp
pizza sauce
1oz
red peppers, finely diced
1oz
pepperoni, cut into 1cm strips
3oz
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
Step 4 of 6
Lightly dampen the edges of the dough with water. Pull the empty side of the dough over the filling, then press and pinch the edges together to seal. Pierce the top with a knife three times to allow air to escape during cooking
2 X 200g
fresh homemade dough, room temperature
150g
ricotta, liquid drained
4 tbsp
pizza sauce
40g
red peppers, finely diced
40g
pepperoni, cut into 1cm strips
100g
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
2 X 7oz
fresh homemade dough, room temperature
5oz
ricotta, liquid drained
4 tbsp
pizza sauce
1oz
red peppers, finely diced
1oz
pepperoni, cut into 1cm strips
3oz
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
Step 5 of 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the calzones and transfer to the hot stone. Close door, select START/STOP, and cook for 8 minutes. If more time is necessary or a darker calzone is desired, increase the time using the right dial
2 X 200g
fresh homemade dough, room temperature
150g
ricotta, liquid drained
4 tbsp
pizza sauce
40g
red peppers, finely diced
40g
pepperoni, cut into 1cm strips
100g
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
2 X 7oz
fresh homemade dough, room temperature
5oz
ricotta, liquid drained
4 tbsp
pizza sauce
1oz
red peppers, finely diced
1oz
pepperoni, cut into 1cm strips
3oz
grated mozzarella
Handful
basil leaves, roughly torn
Chilli flakes, optional
1 tsp
dried oregano
To taste
salt and ground black pepper
Step 6 of 6
When cooking is completed, open door and remove calzones with peel. Allow to cool slightly before serving
