40
Pumpkin calzone
2 cups
1 small
2 Tbsp
4 large
1 tsp
1
/2 tsp
or
1 Tbsp
1
/2 cup
finely diced pumpkin cubes
(cooked until tender)
red onion finely chopped
oil-from sundried capsicums/
tomatoes
sundried capsicums/tomatoes
cumin
coriander
fresh coriander
grated parmesan cheese
salt and pepper
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Use the Pizza Dough on P.39.
Filling
Method:
Saut onion and pumpkin in oil. Add cumin
1and coriander then roughly chopped sundried
capsicum or tomatoes and cheese.
Season to taste and leave to cool.
Divide dough into eight balls and roll out into
2 circles.
Place pumpkin mixture on half of dough, wet
3 edges of dough then fold over other half to
enclose filling. Seal edges.
Brush with oil and leave for 5
Ñ
10 minutes.
4
Place in oven 220¡C for 15
Ñ
20 minutes.
5
Pita Bread
2 tsp
340
N
1
/2 tsp
1
/2 tsp
220 ml
Surebake yeast
white flour
sugar
salt
water
Ingredients:
Method:
Make dough according to instructions on
1 P.9
Ñ
10 and 13.
Use lightly floured work surface and hands to
2 shape pita breads.
Divide the dough into 8 equal portions. Make
3 into flat oval shapes, approximately 0.5 cm thick.
Place on a greased tray, cover and leave to
4 rise for 30
Ñ
50 minutes.
Lightly grease heavy pan, fry each pita until it
5 puffs-turn, cook until golden brown.
Split and fill with your choice of hot or cold
6 fillings.
Method:
Split pita breads, cut into triangles 6cm x 4cm.
1
Brush with oil and bake in a pre-heated 120¡C
2 oven for 20
Ñ
30 minutes until crisp.
Serve with salsa or guacamole.
3
Pita Crisps
Ingredients:
Use the same ingredients as Pita Bread.
An alternative to potato or corn chips
Method:
Spread the inside of whole split pita breads
1 with garlic or herb butter.
Heat in a preheated 180¡C oven until butter
2 melts.
Cut in quarters and serve as an accompaniment
3 to soups or pasta dishes.
Garlic Pita Triangles
Ingredients:
Use the same ingredients as Pita Bread.
Pizza Dough
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