Taleggio Stuffed Crust Pizza

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Taleggio Stuffed Crust Pizza

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Ingredients

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Base;

1 batch Pizza Dough, (from EDC)
100 g Taleggio cheese, (or other soft cheese of choice, sliced)

Sauce;

3-5 cloves garlic
1 red onion, peeled and quartered
1/2 red capsicum
40 g extra virgin olive oil, (EVOO)
200 g tomatoes, quartered
1 tsp fish oil, (or 2 anchovies - optional)

Toppings;

200 g butternut pumpkin, peeled and cubed
1/2 small zucchini, sliced
extra virgin olive oil, (EVOO) , to taste
sea salt, to taste
60 g Mozzarella Cheese
60 g Parmesan cheese, cubed
60 g other cheese of choice, (manchego, raclette, swiss)
Pitted black olives
shaved sopressa, and / or other toppings as desired
handful rocket leaves
balsamic vinegar to drizzle

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6
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Dinner Lunch Supper BBQ Party Creative Starter Pizza, focaccia

Recipe's preparation

Taleggio Stuffed Crust Pizza

Make dough and set aside to prove.

Divide dough in half, reserve one portion for sweet pizza recipe (also on RC)

Pre-heat oven (and pizza stone if you have one) to 220C

Place pumpkin and zucchini onto lined baking tray.

Drizzle with EVOO and sprinkle with salt.

Roast for 30 mins or until golden brown.

Place all cheeses except Taleggio into TM bowl and mill for 7secs / speed 7. Set aside.

Place garlic, onion and 40g EVOO into TM bowl and chop for 2 secs / speed 6.

Sauté for 10 mins / Varoma temp / speed 1with MC removed from lid..

Add tomatoes, capsicum and fish sauce or anchovies and cookl for 20 mins / 100C / speed 1 again, with MC removed from lid.

Puree for 10 secs slowly moving from speed 1 to speed 8.

Cool slightly.

Assembly

To assemble pizza, push dough into a large circle, with your fingers dimpling the dough slightly.

Arrange Taleggio on the dough approximately 4cm inside the outer circumference of the pizza and fold edge over, enclosing the cheese.

Push dough to seal cheese in the crust.

Spread tomato sauce over base of the pizza.

Arrange toppings of choice, and finish off with grated cheeses.

Slide directly onto pizza stone (or lined baking tray) and cook for 15 -20 mins or until golden brown and fragrant.

Remove from oven and arrange rocket leaves on top.

Drizzle with balsamic vinegar before serving.

Accessories you need

Spatula TM5/TM6
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Tip

Pizza Stones help the pizza to cook quicker and evenly thanks to a more even distribution of heat on top and underneath the pizza. This will prevent any sloppy bases and give the pizza that nice crunchy texture.

These can be purchased from any homewares / cooking supply stores or are available online.

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.