SERVES : 1
COOKED IN : 90 MINUTES
DIFFICULTY : HARD
The thought of everything that makes a pizza delicious enclosed in one parcel, that oozes when opened was a genius idea!
Calzone is commonly filled with a marinara-like sauce, meats such as salami & ground beef and mozzarella, but as i’ve found with almost every pizza, it’s all about the bread & sauce. That’s why it’s so simple to re-create a spectacular vegan version of this Italian classic.
You can be as inventive as you like when it comes to this dish & fill your pizza with whatever picks your fancy. I’ve filled mine with a lentil bolognese & cheesy sauce with an added dose of chilli (feel free to skip on the chilli)
INGREDIENTS
FILLING
- 1 onion
- 4 garlic cloves
- 1 can of lentils
- Passata
- Basil
- Chilli flakes
- Dairy-free butter
- All purpose flour
- Dairy-free milk
- Dairy-free cheese
PIZZA DOUGH
- 200g all purpose flour
- 1/2 sachet Instant yeast
- 1tbsp Olive Oil
- 100ml water
HOW TO MAKE IT
1 – Start by making the pizza dough. Combine your flour, yeast, olive oil & add roughly 100ml water and kneed into a fairly springy dough. Cover with a damp towel and leave to rise for at least an hour (longer is better)
2 – Fry your onion & garlic until softened for a couple of minutes.
3 – Add your lentils, passata, basil leaves & chilli flakes then simmer for 20 minutes.
4 – In a separate pan, make your cheesy sauce by adding dairy-free butter & flour and whisking together. Gradually add dairy-free milk and continue to whisk into a thick sauce, then add vegan cheese.
5 – After being left to rise for an hour, add a pinch of salt and kneed your dough again. Roll out into roughly a 30cm circle.
6 – Fill half the base with your lentil filling, cheese sauce & more basil leaves, then fold over enclosing everything. (use a fork to press the edges of the dough together).
7 – Bake in the oven at 220°C for roughly 10-15 minutes.
ONO KITCHEN 