Having finally made spelt pizza dough with yeast the next task I had to under take was a calzone. Now the thing is I’ve never actually had a calzone, not in anyway shape or form but I’ve always liked the idea of them. All your favourite pizza toppings wrapped up in pizza dough to amalgamate while the outer side and edge develops a lovely crunch. Sounds good right? Well I had a massive expectations, both of the calzone dough and the fillings.
Spinach, Sundried Tomatoes, Pumpkin Puree, Roasted Red Peppers and Buffalo Mozzarella… I usually opt for stronger tasting cheeses but the mozzarella works so perfectly with the stronger tasting ingredients providing just enough gooey cheesiness without even attempting to compete with the intensity of the others; anything stronger would throw the whole mix off balance.
Although the dough for the corn, black bean barbecue pizza was incredible, I had a feeling it might be a little too messy to handle being stretched and folded over a heap of filling. I should have gone with my gut as I was right….it burst in several places leaving me with a few options…
- Make the dough again and salvage as much of filling as possible
- Eat the filling and give up on the dough
- Make a standard pizza
Calling them options really isn’t a true statement as the only way it was going to go down was for me to keep making the dough until it worked out! The second time around I used a little less water and gave the dough an extra knead on a floured surface to get rid of an residual stickiness. Rolled out as thin as I dared out on to a surface coated with cornmeal, I then placed it on the baking tray, piled the topping on one side making sure to leave enough dough to fold in around the edge….I nervously lifted the other side and curled in the edge to enclose the filling. Two spinach leaves stalks poked their way through…I sealed up the teeny wholes with some dough from each corner, crossed my fingers and placed it in the oven.
If at first you don’t succeed…definitely try again because you potentially could create something amazing! The dough became a crisp out shell with the most amazing crust ever; at the same time it retained just enough doughy-ness on the underside and top, sandwiching the delicious filling perfectly! Another show stopper for sure!
I didn’t have the time to enjoy it when it first came out of the oven so I reheated it at a low temperature for a few minutes before serving up later on in the day (I though heating it in the microwave might cause the dough to loose it’s crispness and I didn’t want to risk loosing out on tasting that amazing crust in all it’s glory!).Dare I even say it was the better than any pizza I’ve ever tried?! It certainly was up there.
It smelt incredible, tasted incredible and didn’t look half bad either! The perfect calzone for one, as healthified as your going to get it and made with wholegrain spelt flour to boot….doesn’t (in my book) get any better than this! If you fancy/need a Monday evening pick up it will most definitely do the trick! They would make the perfect picnic or lunch box filler…who doesn’t like cold pizza?
Do you have a favourite calzone filling?
Vegan Spelt Pumpkin, Spinach and Sundried Tomato Calzone
Servings – 1
Preparation Time – 10 minutes (+ 1 hour for the dough to rise)
Cooking Time – 15 – 17 minutes
Calzone Spelt Pizza Dough
- 60g (1/2 cup) wholegrain spelt flour
- 37ml (2 1/2 tbsp) warm water
- 1 tsp dry active yeast
- 1 1/2 tsp olive oil
- Pinch of sugar
- 1/2 tbsp cornmeal
- 1 tbsp chopped rehydrated sundried tomatoes
- 3 tbsp pumpkin puree
- 1/4 medium roasted red pepper sliced in to strips (5-6 small strips)
- 1 tbsp soy milk
- 40g (1.5oz) Buffalo Mozzarella cheese
- 1/8 tsp salt
- 1/8 tsp black pepper
- Mix together yeast, warm water and sugar and set to one side for 15 minutes until a bubbly foam has formed across the surface.
- Add 1 teaspoon of olive oil to yeast mixture and combine with spelt flour. Knead for a couple of minutes on a floored surface until smooth. Place in bowl, drizzle with 1/2 teaspoon of olive oil and coat. Cover and set someplace warm (I use a warm but turned off oven) until doubled in size (45 minute – 1 hour).
- Meanwhile mix together pumpkin puree with soy milk over a low heat, stir in sundried tomatoes, spinach and red pepper and remove from the heat to cool. Once cooled stir in mozzarella, torn in to small pieces and season with salt and pepper.
- Preheat oven to 200C (400F).
- Knock air out of pizza dough and knead for about 5 minutes on a lightly floored surface until smooth once more.
- Sprinkle cornmeal out on to a clean cool surface and roll out pizza dough until it is approximately 8inches in diameter, flipping a couple of times to ensure it doesn’t stick.
- Place pizza dough on a non stick baking/pizza tray. Pile filling on to one side of the dough, leaving an 1 inch to fold in beyond the filling. Flatten it a bit to compact.
- Fold over the remaining side over the filling and enclose by folding in the outer edge, pinching to seal.
- Bake in the preheated oven for 15-20 minutes, until golden and brown (make sure to check the underside!) Serve sprinkled with fresh basil.