Did you ever eat an Italian Calzone in a café? I did (two or multiple times) and totally adored it! Heated to flawlessness in a stone broiler, loaded down with bunches of cheddar, and mushrooms! It's most likely my preferred pizza ever! I wasn't veggie lover in those days (just vegan), so the cheddar wasn't vegetarian (I was a cheddar someone who is addicted before going vegetarian)!
My beau really acquainted me with this Italian dish after he ate Calzones on various occasions in Italy where they regularly serve an enormous Calzone more than two plates! Truly, two plates, haha!
This formula contains just two or three fixings which are effectively accessible. I utilized mushrooms, peppers, onion, and garlic for the filling since I basically love the combo! Peppers include a decent flavor, same goes for onion and garlic. Mushrooms are an absolute necessity, as I would like to think (I simply adore them) yet on the off chance that you don't care for mushrooms, just use something other than what's expected. A few models would be zucchini, tomatoes, eggplant, olives or whatever you like.
- 1 batch gluten-free pizza dough or your favorite pizza dough
- 10 oz (280 g) mushrooms
- 2 bell peppers colors of choice, chopped
- 1 medium-sized onion chopped
- 3 cloves of garlic minced
- 1 cup tomato sauce (e.g. marinara sauce) (*see recipe notes)
- 7-8 oz (200 g) vegan cheese or one batch of vegan cheese sauce
- 1 tsp onion powder
- 1 tsp ground oregano
- Sea salt and black pepper to taste
- 1/2 tbsp olive oil
Instructions
- First, prepare the gluten-free pizza dough, as described in this recipe or make your own favorite pizza dough (for example, with wheat flour, if not gluten-free).
- Heat oil in a pan/skillet over medium heat and add the onion. Fry for about 3-4 minutes, then add garlic, mushrooms, and peppers. Fry for a further 6-10 minutes until the water from the veggies has evaporated.
- Add onion powder, ground oregano, salt and pepper to taste and turn off the heat. Set aside until ready to use.
- Preheat oven to 480° Fahrenheit (250° Celsius). Line a large baking sheet with parchment paper. Divide the pizza dough into 4 equally sized pieces.
- Roll out one piece of dough on a floured surface into a 6-7" (15-18 cm) circle, about 1/4" (0.6 cm) thick.
- Spoon a little bit of the tomato sauce on one half of the dough, add the mushroom/veggie mixture, and vegan cheese. Make sure to leave at least 1/2" (1.25 cm) of space around the edge of the dough.
- Carefully fold the other half of the dough over, and pinch the edges of the pocket with your fingers to seal (check pictures in the blog post above). Please note that gluten-free doughs can be quite brittle and tend to burst easily. So make sure to handle it carefully.
- Repeat this step with the remaining dough. Use a spatula to transfer the pizza pockets to the prepared baking sheet. Optional: Brush tops with a mixture of 1/2 tbsp soy sauce, 1/2 tbsp water, a few drops of oil, and a pinch of smoked paprika and turmeric.
- Bake the calzones for about 14-18 minutes. Let cool for 5 minutes, then serve with the remaining pizza sauce on the side. Please don't burn your mouth as the filling is very hot. Enjoy!
Read more our recipe Moroccan Beet Salad #vegan #recipevegetarian
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