Spinach Calzone With Veggie Crumbles |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This Middle Eastern inspired pizza pocket is a great change of pace from your usual pizza. It features earthy spinach, sweet apricots and nutty veggie crumbles with a hearty tomato sauce. Ingredients:
2 tablespoons olive oil |
200 g veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand) |
1 onion, diced |
1 garlic clove, minced |
2 teaspoons tomato paste |
200 g frozen spinach, defrosted and squeezed dry |
70 g dried apricots, diced |
1 (200 g) can diced tomatoes |
1/2 teaspoon chili powder |
1 pinch cayenne pepper |
1/8 teaspoon five-spice powder |
1/4 teaspoon cinnamon, ground |
salt and black pepper |
1 small ball mozzarella cheese, diced |
1 portion of your favourite pizza dough (store-bough or home-made) |
4 tablespoons parmesan cheese, grated |
Directions:
1. Heat the olive oil in a large pan. Sautee veggie crumbles for about 5 minutes or until browned and fragrant. Add onion and garlic and sautee for another 2 minutes.
2. Stir in tomato paste.
3. Then add spinach, apricots and diced tomatoes. Bring to a boil, then turn off heat.
4. Add the spices and stir to combine. Allow to cool a tad, then add the mozzarella cheese.
5. Roll out the pizza dough into a large rectangle (about the size of your baking sheet). This is easiest if done directly on the baking paper.
6. Scoop all of the filling onto one of the short halves of the dough leaving a rim 2 cm/1 inch all around.
7. Fold over the other half of the dough using your baking paper to do this. Peel off the paper again and seal the rim using a fork. Prick dough a few times.
8. Sprinkle with parmesan cheese and bake in the preheated oven at 200°C/400°F on the lower rack for about 15-20 minutes or until dough is done and the top nicely browned.
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