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1 ➕SPINACH + RICOTTA CALZONE➕

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➕SPINACH + RICOTTA CALZONE➕

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Ingredients

3 portion(s)

Pizza dough

  • 1 Qty Pizza Dough from Chip or EDC
  • 2 spring onion
  • 2 cloves garlic
  • bunch parsley
  • bunch spinach
  • Fresh ricotta DRAINED
  • Salt and pepper
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    easy
    Preparation
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    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    ➕SPINACH + RICOTTA CALZONE➕

  1. Make the pizza dough off the chip and set aside to prove. Place some spring onion, garlic, basil, parsley and spinach into bowl 4 SECONDS SPEED 7. Sautee for 3:30 MINUTES 100d/SPEED 1. Add fresh ricotta and mix 5 SECONDS/SPEED 3. Once dough has risen, take half and roll out into circle. Add the mixture onto half the circle and then fold the pastry over to enclose...pressing the edges together. (I added some chopped tomatoes to the mixture before folding over)Spray with dive olive oil and bake approx 20 mins till browned.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • how much ricotta? How much

    Submitted by CanberraCath on 1. May 2016 - 14:41.

    how much ricotta? How much spinach?  I've guessed and its not been pretty!  Ended up making pizza breadsticks and spinach dip . . .

     

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  • Thanks for your comments. I

    Submitted by Thermowife on 12. July 2015 - 19:34.

    Thanks for your comments. I will amend the notes to mention draining the ricotta as that should always be done first, apologioes for not including. Also, did you add the salt and pepper as well as the garlic?

     

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  • this was very runny. I had to

    Submitted by ENJOMum on 7. July 2015 - 16:56.

    this was very runny. I had to pass through sieve to drain off a lot of juice before putting it into the dough. I would also suggest adding more flavour as it was very plain. Great concept though.

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