Pizza-Us

Tomato, Ricotta and Mozzarella Calzone

Pure Flour From Europe — Wed, 22 Apr 2026 07:30:34 +0000

Ricotta and mozzarella make a delicious and luxurious filling for this tomato-topped calzone. This is best made in individual portions, one calzone each.

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Gluten-Free Rainbow Pizza

Pure Flour From Europe — Wed, 20 Oct 2021 10:32:22 +0000

Makes 1 Pizza INGREDIENTS 1 loaf of gluten-free pizza dough (see recipes)50 g stracciatella, mozzarella or for di latte cheese30 g smoked salmon2 red cherry tomatoes and 2 yellow baby tomatoes1 radish, finely sliceda few green and black olivesextra virgin olive oil, as neededa few sprigs of parsley, to garnish METHOD Stretch out the pizza […]

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Gluten-Free Pizza Margherita

Pure Flour From Europe — Wed, 20 Oct 2021 10:16:00 +0000

Makes 1 Pizza INGREDIENTS 1 loaf of gluten-free pizza dough (see recipes)80 g pureed tomatoes (passata)50 g fior di latte cheese or mozzarellaextra virgin olive oil, as neededa few leaves of basil, to garnish METHOD Stretch out the pizza dough on the working surface. Add a drizzle of extra virgin olive oil, spread the pureed […]

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Romana Style Pizza In Teglia

Pure Flour From Europe — Wed, 20 Oct 2021 10:06:13 +0000

Recipe Of The Month - June

Roman-style pizza is baked in a tray (the word teglia refers to the baking dish or tray) instead of individually on the floor of the oven as Neapolitan pizza is. Because of the olive oil added to the dough (Neapolitan pizza has none in the dough), Roman pizza may be either very thin, or, as in this recipe, pizza in teglia, which is thick. It is baked in a rectangular tray and eaten cut into squares.

Popular throughout central Italy and makes a sustaining snack, especially for after school. Potato and rosemary is a classic topping; the potato slices roasting to crisp, frilly and browned, a perfect foil to the tender pizza dough. Another popular topping is tomatoes, onions and capers and there are so many, many toppings, the list is endless. But the combination of crisp-edged potatoes and herby rosemary, all baked into a tender crust, is delectable.

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Pinsa With Sundried Tomato Pesto

Pure Flour From Europe — Wed, 20 Oct 2021 05:27:43 +0000

Pinsa, with its typical oval shape, gets its name from the Latin word “pinsere”, which means to stamp, pound, crush. In ancient Rome, this dish was prepared by the plebians using different ground cereals mixed with water, salt and herbs. In Virgil’s Aeneid, it is named as the first dish that Aeneas ate on landing in Lavinium.

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Artichoke & Goat’s Cheese Calzone

Pure Flour From Europe — Wed, 20 Oct 2021 04:58:39 +0000

If fresh artichokes are available, use them: trimmed, sliced thinly, and sautéed. When artichokes are out of season, purchase grilled artichokes in jars, especially online. They are also lightly marinated, which gives lots of flavour to the filling.

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Broccoli Calzone

Pure Flour From Europe — Wed, 20 Oct 2021 04:54:24 +0000

Enjoy a delicious twist on a classic favourite with this Broccoli and Mozzarella Calzone. Crispy and golden on the outside and filled with tender broccoli and mozzarella on the inside, this handheld pizza pocket is both satisfying and wholesome. Perfect for a quick lunch, dinner, or snack, it is a cozy, veggie-packed treat that is sure to please everyone at the table.

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Pepper, Tomato, Cheese & Basil Calzone

Pure Flour From Europe — Wed, 20 Oct 2021 04:42:52 +0000

Peppers, tomato and cheese, it is such a lush filling: add fresh basil, but if you don't have fresh, a spoonful of pesto is perfect! This is really best made in individual portions – one calzone each.

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Calzone With Escarole, Anchovies, Fresh Provola Cheese, Olives, Capers & Pine Nuts

Pure Flour From Europe — Fri, 10 Sep 2021 04:32:30 +0000

A calzone is an oven-baked folded pizza.

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Mio Sole

Pure Flour From Europe — Fri, 10 Sep 2021 04:28:25 +0000

Makes 1 Pizza INGREDIENTS 1 loaf of pizza dough (see recipes)extra virgin olive oil, as needed80 g mixed red and yellow cherry tomatoes, halved50 g buffalo mozzarella, in pieces20 g basil pesto, readymadea few fresh basil leaves, to garnish METHOD Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin […]

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