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Week 43: Vegan Calzone
Vegan Calzone (Original Recipe Linked Below)https://simple-veganista.com/
1 1b. pizza dough, divided into 4 sections
1 tablespoon olive oil
1/2 onion, sliced or diced
2 – 3 garlic cloves, minced
2 TBSP thyme
8oz mushrooms sliced
1 1/2 cups broccoli florets, chopped small
4 – 6 large leaves of kale, stems removed and roughly chopped
large handful cherry or grape tomatoes, sliced in half
Himalayan salt and pepper, to taste
cornmeal for dusting the pizza wheel
Garlic Cream Sauce
Prep dough:
Thaw in the fridge overnight, remove pizza dough, slice into 4 equal pieces, sprinkle with a little flour, lay a towel overtop and let pizza dough come to room temp away from oven heat for 30 minutes.
Sauté veggies:
In large skillet, heat olive oil over medium heat. Add onion, garlic and cook until onions become soft. Add in mushrooms, broccoli, kale, thyme and salt & pepper to taste, cook for another 5 minutes or so. Turn off heat and cover ajar to help steam and soften the veggies a little more while working on the next step.
Preheat oven:
425 degrees F. Place pizza stone or cast iron pizza pan in the oven to heat up.
Make calzone:
On a lightly floured surface or parchment paper, roll each portion out into an eight inch oval. Lay on some of the veggie mixture, add a few heaping tablespoons of the garlic cream and top with tomatoes. Fold the other half over and seal the edges by pressing with a fork. Make a few small slits in the top so steam is able to release. Top with a light coat of olive oil and a sprinkle of salt, pepper and thyme.
Bake:
Dust the heated pizza stone with cornmeal, place calzone on the pizza stone (or if using parchment paper, transfer to pan or stone) and bake for 15 – 20 minutes, until crust is puffy and golden brown. Let cool for a few minutes before serving.
Serve:
With more garlic cream sauce on the side.
Store:
Calzones can be kept in a covered container in the refrigerator for up 4 days. Reheat in a toaster oven or microwave.
1 tablespoon olive oil
1/2 onion, sliced or diced
2 – 3 garlic cloves, minced
2 TBSP thyme
8oz mushrooms sliced
1 1/2 cups broccoli florets, chopped small
4 – 6 large leaves of kale, stems removed and roughly chopped
large handful cherry or grape tomatoes, sliced in half
Himalayan salt and pepper, to taste
cornmeal for dusting the pizza wheel
Garlic Cream Sauce
Prep dough:
Thaw in the fridge overnight, remove pizza dough, slice into 4 equal pieces, sprinkle with a little flour, lay a towel overtop and let pizza dough come to room temp away from oven heat for 30 minutes.
Sauté veggies:
In large skillet, heat olive oil over medium heat. Add onion, garlic and cook until onions become soft. Add in mushrooms, broccoli, kale, thyme and salt & pepper to taste, cook for another 5 minutes or so. Turn off heat and cover ajar to help steam and soften the veggies a little more while working on the next step.
Preheat oven:
425 degrees F. Place pizza stone or cast iron pizza pan in the oven to heat up.
Make calzone:
On a lightly floured surface or parchment paper, roll each portion out into an eight inch oval. Lay on some of the veggie mixture, add a few heaping tablespoons of the garlic cream and top with tomatoes. Fold the other half over and seal the edges by pressing with a fork. Make a few small slits in the top so steam is able to release. Top with a light coat of olive oil and a sprinkle of salt, pepper and thyme.
Bake:
Dust the heated pizza stone with cornmeal, place calzone on the pizza stone (or if using parchment paper, transfer to pan or stone) and bake for 15 – 20 minutes, until crust is puffy and golden brown. Let cool for a few minutes before serving.
Serve:
With more garlic cream sauce on the side.
Store:
Calzones can be kept in a covered container in the refrigerator for up 4 days. Reheat in a toaster oven or microwave.
ENJOY!