Margherita Calzone - Physio Direct NZ

Margherita Calzone


Pizza Base:

1 cup plain Flour

1 cup Self Raising Flour

1 cup Warm Water

1 tsp. Yeast

1 tsp. Honey


200gm Fresh Tomatoes

½ tsp. Fresh Basil, diced

100g. Mozzarella Cheese

Salt and Pepper

  1. To prepare dough, combine yeast, honey and water, stir thoroughly and allow to sit for 2-3 minutes to activate the yeast.
  • Place both plain and self-raising flour in a large mixing bowl, and knead thoroughly until a consistent dough is formed. Cover and leave to sit for a few minutes.
  • Preheat oven to 230 degrees celsius and sprinkle a tsp. of polenta onto the tray.
  • Cut a small segment of dough and use a rolling pin to flatten into a thin base approximately 20cm in diameter.
  • Add filling to one half of calzone, starting with tomato sauce, basil, tomatoes and top with mozzarella cheese.
  • Gently fold over calzone top and press edges together with a fork to make a closed pocket. Bake in the oven for 20 minutes or until golden brown.
Blueberry Compote French Toast - Physio Direct NZ

Blueberry Compote French Toast


4 Slices of Brioche or Sourdough Bread

1/2 Cup Whole Milk

1/2 tsp. Cinnamon

1 Large Egg, beaten

2 Tbsp. Butter


Finely grated zest of one Lemon

2 Tbsp. Lemon Juice

1 cup Blueberries

2 Tbsp. Castor Sugar

2 Tbsp. Water

  1. Heat a medium-sized saucepan to high temperature. Add blueberries, sugar, water, lemon juice and zest, mix and bring to boil for 5 minutes. Lower temperature and simmer for 20 minutes or until a thick, sticky sauce is formed.
  • In a medium-sized mixing bowl, mix eggs, milk and cinnamon until thoroughly combined. 
  • Heat a large frying pan to medium temperature and add 1 Tbsp. of butter or coconut oil. Dip one slice of bread into batter and cover both sides thoroughly.
  • Cook bread on the frying pan for 1-2 minutes, turning once when golden brown. Repeat with other slices. Pour berry compote over toast and serve while warm.

Garnish with mint and serve – berry yogurt or mascarpone optional.