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Basil, Kale Pesto, Bacon and Mushroom Pizza Plait


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Ingredients

20 portion(s)

  • 1 batch Pizza Dough, EDC (risen till doubled in size)
  • 200 grams Swiss Brown Mushrooms, sliced
  • 100 grams cubed parmesan cheese
  • 150 grams Tasty Cheese cubed, Grate both cheeses in batches of 150gms
  • 200 grams Sliced bacon, Or Proscutto

Basil and Kale Pesto

  • 50 grams curly kale leaves, or Spinach
  • 40 grams parmesan, cubed
  • 3-4 cloves garlic
  • 160 grams pinenuts
  • 100 grams Basil leaves
  • 120 grams Olive Oli
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Basil and Kale Pesto
  1. Place Parmesan cheese and garlic in TM bowl and grate for 10 seconds on speed 10.

    Add pine nuts and grind for 5 seconds on speed 7

    Place basil and kale into bowl (mine was right up to the top of the bowl) and chop on speed 6 for approx 10 seconds, with aid of spatula.

    Add oil and blend on speed 4 until smooth paste

    (Can be used on pasta etc) delicious J

  2. To Assemble and Plait
  3. Roll or stretch dough out on bread mat or baking paper, into rectangle shape about 40 cm x 15cm (making sure this length will fit in your oven)

    Spread Pesto, thickly down centre of dough all the way along the length of the rectangle. (about 5 inches wide)

    Sprinkle with chopped Bacon and mushrooms and grated cheese on top (be generous)

    Using your SPATULA, cut 2 inch slices on a 45 degree angle down both sides of the filling to resemble a fish skeleton, making sure you have the same amount of "gills" either side

    Then criss cross the straps all the way down the dough forming a plait.

    Bake at 180 degrees for 25-30 mins, until golden Brown

    Serve whole on the centre of table on long chopping board and slice in thick pieces.

    NOTE

    I have included a picture of how to do the plait but please note this is not the same filling. The picture is of my Cranberry Brioche for Christmas time. You can fill with anything you like. For the Brioche I brought the two ends around to touch each other to form a wreath.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • I made this with spinach,

    Submitted by AntheaS on 3. September 2016 - 10:56.

    I made this with spinach, cashews and parsley, instead of kale, pine nuts and basil. It was fantastic! Thanks for sharing the recipe  tmrc_emoticons.)

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  • Lovely recipe. So impressive

    Submitted by Belushi on 12. August 2016 - 14:08.

    Lovely recipe. So impressive for lunch with the in-laws.

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  • What an interesting recipe,

    Submitted by megavoltz on 10. October 2014 - 22:24.

    What an interesting recipe, and a great way to use up all that pesto I've made tmrc_emoticons.) Would love to experiment with different fillings next time. 

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  • Wow Tuna Mornay, Who would

    Submitted by CathyM on 27. August 2013 - 21:20.

    Wow Tuna Mornay, Who would have thought tmrc_emoticons.) Sounds Great

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  • Made this on the weekend, it

    Submitted by Ridesat1 on 19. August 2013 - 14:03.

    Made this on the weekend, it was delicious .... Used way less oil in the pesto and added some feta cheese to filing...it was amazing 

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  • I made this with tuna morney

    Submitted by Kramah on 4. August 2013 - 19:31.

    I made this with tuna morney filling and it was great looking and tasted fabulous, love that pastry base and the style, very easy, 

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  • Im sorry my photos are too

    Submitted by CathyM on 1. August 2013 - 18:04.

    Im sorry my photos are too big to post. tmrc_emoticons.( not sure how to shrink them. Its so big it wont fit on the page lol tmrc_emoticons.D

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