Homemade Vegan Calzones with Sun-Dried Tomato & Pesto Spread

Homemade Vegan Calzones with Sun-Dried Tomato & Pesto Spread

 

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Prep time

1 hour 15 mins

Cook time

10 mins

Total time

1 hour 25 mins

 

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

1. Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined.
2. Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
3. 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

1. Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed.

Assembly

1. Preheat oven to 500F.
2. Divide the dough into 3 or 4 portions. and roll each one into a thin layer. Be careful not to make them too thick!
3. Spread the sauce on each calzone, without going all the way to the edges.
4. Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
5. Fold into a semicircle and seal the edges.
6. Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some dried basil on top (or fresh!).
7. Cook for about 10 minutes, or until the bottoms have browned nicely.
8. Enjoy!