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CALZONE
Makes 2 large servings.
These are large pastries filled with delicious pizza toppings. It is best to use rolled
out fresh pizza dough.
3 mild Italian sausages or 1 lb ground beef
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 yellow onion – sliced
1 carrot – sliced
1/4 lb fresh mushrooms – sliced
1 cup sliced olives – green or black
1 clove garlic – minced
1 tsp oregano
1 can (8 oz.) tomato sauce
Olive oil as required
1. Preheat your Pizza Maker at 230°C
2. Brown crumbled meat and drain. Add onions, garlic and vegetables. Sauté
until carrots are soft. Stir in tomato sauce, olives and oregano. Simmer for 5
minutes.
3. Prepare 2 – 11” pizza rounds. Brush lightly with oil.
4. Spread half of filling over half of each round. Fold over and seal entire edge
with a fork.
5. Pierce top with 25 or 3 steam vents and brush lightly with oil.
6. Bake in your Pizza Maker for 8 – 12 minutes. Buttoms should be crisp and tops
lightly browned.
FOCACCIA
Focaccia is a flavoured bread that is very popular in Italy. You can make any type
you wish and eat it plain or top it with coarse salt or onion. Use a yeast bread
dough.
1. Knead desired ingredients into bread dough: Cheese and sautéed onions, olives
and fresh basil, grated Parmesan with Pepperoni bits.
2. Roll Dough to 12” diameter and let rest for 20 minutes.
3. Preheat your Pizza Maker at 200°C.
4. Brush lightly with oil. If desired, sprinkle with chopped onion and coarse salt.
5. Bake in your Pizza Maker for 5 – 10 minutes. When done, top should be crispy
and light brown. If it appears to be cooking too quickly, turn heat down.
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PIZZA MAKER INSTR. 27/09/04 12:13 Side 21