{"id":61,"date":"2014-02-24T22:49:09","date_gmt":"2014-02-24T22:49:09","guid":{"rendered":"http:\/\/aussiepizzas.com\/PIZZADELIVERY\/pizza-delivery-carlton\/"},"modified":"2015-03-11T04:01:56","modified_gmt":"2015-03-11T04:01:56","slug":"pizza-delivery-02-9556-2020-carlton","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/pizza-delivery-02-9556-2020-carlton\/","title":{"rendered":"Pizza Delivery 02 9556 2020 Carlton"},"content":{"rendered":"

Click Here<\/a> for Quick tasty delivery in Carlton<\/p>\n

Caramelised onion, ricotta and capsicum calzone<\/h1>\n

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Atnoher recipe for the italian lovers in our midst.
\nof course you don’t have to be Italian to enjoy it. This dish satisfies all.<\/p>\n

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  • enjoy this by yourself or with friends<\/span><\/li>\n
  • Ingredients<\/span><\/li>\n
  • Nutrition<\/span><\/li>\n
  • Specials<\/span><\/li>\n<\/ul>\n<\/div>\n
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    • 450g (3 cups) Anchor Bread & Pizza Plain Flour<\/span><\/li>\n
    • 300ml warm water<\/span><\/li>\n
    • 2 teaspoons (7g\/1 sachet) dried yeast<\/span><\/li>\n
    • 1 teaspoon honey<\/span><\/li>\n
    • 1 1\/2 tablespoons olive oil<\/span><\/li>\n
    • Olive oil, to grease<\/span><\/li>\n
    • 240g (1 cup) fresh ricotta<\/span><\/li>\n
    • Sea salt, to sprinkle<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
      \n
        \n
      • Ingredients<\/span><\/li>\n
      • Nutrition<\/span><\/li>\n
      • Specials<\/span><\/li>\n<\/ul>\n<\/div>\n
        \n
        \n
        \n
          \n
        • 450g (3 cups) Anchor Bread & Pizza Plain Flour<\/span><\/li>\n
        • 300ml warm water<\/span><\/li>\n
        • 2 teaspoons (7g\/1 sachet) dried yeast<\/span><\/li>\n
        • 1 teaspoon honey<\/span><\/li>\n
        • 1 1\/2 tablespoons olive oil<\/span><\/li>\n
        • Olive oil, to grease<\/span><\/li>\n
        • 240g (1 cup) fresh ricotta<\/span><\/li>\n
        • Sea salt, to sprinkle<\/span><\/span>
          \n

          Filling<\/h4>\n
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          • 2 tablespoons olive oil<\/span><\/li>\n
          • 4 (about 750g) red onions, halved, thinly sliced<\/span><\/li>\n
          • 2 garlic cloves, thinly sliced<\/span><\/li>\n
          • 1 tablespoon red wine vinegar<\/span><\/li>\n
          • 2 teaspoons brown sugar<\/span><\/li>\n
          • 2 teaspoons chopped fresh thyme<\/span><\/li>\n
          • 2 (about 200g) bought roasted red capsicums, thinly sliced<\/span><\/li>\n
          • 55g (1\/3 cup) pitted kalamata olives, thinly sliced<\/span><\/li>\n
          • 2 tablespoons shredded fresh basil \u00a0 \u00a0 \u00a0\u00a0<\/span><\/span>\n
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              \n
            • Method<\/span><\/li>\n
            • Notes<\/span><\/li>\n<\/ul>\n<\/div>\n
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              1. Step 1<\/span>\n

                To make the filling, heat the oil in a frying pan over low heat. Add the onion and season with salt. Cook, stirring occasionally, for 20 minutes or until slightly caramelised. Add the garlic and cook for 1 minute. Add the vinegar, sugar and thyme, and cook, stirring occasionally, for 10 minutes. Remove from heat and stir in the capsicum. Set aside to cool. Stir in the olives and basil.<\/p>\n<\/li>\n

              2. Step 2<\/span>\n

                Meanwhile, combine 75g (1\/2 cup) of the flour with water, yeast and honey in a bowl. Set aside for 10 minutes or until frothy.<\/p>\n<\/li>\n

              3. Step 3<\/span>\n

                Combine remaining flour and a pinch of salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until well combined. Use your hands to bring dough together in the bowl.<\/p>\n<\/li>\n

              4. Step 4<\/span>\n

                Brush a large clean bowl with oil to lightly grease. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the greased bowl and turn to coat. Cover with plastic wrap or a damp tea towel and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in size.<\/p>\n<\/li>\n

              5. Step 5<\/span>\n

                Preheat oven to 230\u00b0C. Brush 2 baking trays with oil to grease. Divide dough into 6 equal portions. Cover with a damp tea towel.<\/p>\n<\/li>\n

              6. Step 6<\/span>\n

                Roll out 1 portion of dough onto a lightly floured surface to a 15cm-diameter disc. Place on 1 prepared tray. Brush with oil. Spread one-sixth of the onion mixture over half the disc, leaving a 1cm-wide border. Sprinkle with one-sixth of the ricotta. Fold in half to enclose the filling. Press the edges together to seal. Repeat, in 5 more batches, with remaining dough, onion mixture and ricotta to make 6 calzone. Brush with oil and sprinkle with sea salt.<\/p>\n<\/li>\n

              7. \n

                Serve<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

                http:\/\/www.taste.com.au\/recipes\/19811\/caramelised+onion+ricotta+and+capsicum+calzone?ref=collections,pizza-recipes<\/p>\n

                But where do you get the best pizza? I was speaking with\u00a0man in Arizona just yesterday and he said he had moved there from new York and pizza is his favourite dish. And if you’re wondering why I use the English spelling of the word favourite if I was speaking with someone in Arizona, it’s because I’m in Australia and that’s how we spell it. Hi Jeremy, thanks for your phone-help yesterday :).
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