Homemade Vegan Calzones with Sun-Dried Tomato & Pesto Spread
Prep time
Cook time
Total time
Author: Vegan Insanity
Recipe type: Pizza
Serves: 3-4
Ingredients
Dough
- 1½ Cups kamut or all-purpose flour
- 1⅛ tsp fast acting yeast
- ½ tsp salt
- ½ tbsp coconut sugar
- 1 tbsp olive oil
- ¾ cup warm water, or as needed
Sun-Dried Tomato & Pesto Spread
- ½ cup raw cashews (soaked for at least 4 hours)
- 1 large garlic clove
- ⅓ cup sun-dried tomatoes, drained
- 1 medium tomato
- ⅓ cup fresh basil, packed
- ¼ tsp chili powder
- ¼ tsp freshly ground black pepper
- ½ tsp salt
- 2 tbsp olive oil
Assembly
- Veggies of your choice
- Vegan cheese (optional, but recommended)
Instructions
Dough
- Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined.
- Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
- Place the dough ball in a well-oiled bowl and cover with a clean dish towel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).
Sun-Dried Tomato & Pesto Spread
- Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed.
Assembly
- Preheat oven to 500F.
- Divide the dough into 3 or 4 portions. and roll each one into a thin layer. Be careful not to make them too thick!
- Spread the sauce on each calzone, without going all the way to the edges.
- Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
- Fold into a semicircle and seal the edges.
- Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some dried basil on top (or fresh!).
- Cook for about 10 minutes, or until the bottoms have browned nicely.
- Enjoy!
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