Kokova Magazine

This recipe makes two calzones or pizzas. It may seem time-consuming but while the dough is rising you can create a rich thick and sticky tomato sauce. Slow roasting also brings out the best in your toppings.

Serves 4
Cooking and preparation time 1hr.
Vegan
This recipe is for 2 calzones (or 2 pizzas)

Calzone Ingredients

For the dough

• 360g plain white flour
• Half tsp salt
• 1 tsp sugar
• 2 tsp fast active yeast
• 2 tbsp olive oil
• 240ml lukewarm water

For the tomato sauce

• 1 tbsp olive oil
• 1 red onion finely chopped
• 1 clove of garlic, crushed
• 400g tinned tomatoes
• 1 tsp oregano
• 500ml vegan stock
• 1 tbsp tomato purée

For the topping

• 2 tbsp olive oil
• 1 red onion, finely sliced
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
• 1 standard can of artichokes, drained and sliced
• 300g chestnut mushrooms, sliced
• 75g pine nuts
• 1 tsp dried oregano

Procedure

To make the dough

• Sift the flour into a large bowl, add the salt, sugar and yeast, and then stir.
• Make a well in the flour, add the oil and then gradually add the water, stirring continuously to form a dough.
• Dust your work top with a little flour then knead the dough for 8 minutes.
• Divide the dough into two halves and place into a clean bowl, cover with a clean cloth and put in a warm place.
• Leave the dough to rise for 40 minutes while you prepare the sauce and topping.

To make the sauce

• Heat the oil in a frying pan and gently fry the onions for five minutes, then add all of the other ingredients.
• Turn down the heat and allow to simmer for 30 minutes until ready to use, stirring occasionally. It should be rich and sticky.

To make the topping

• Preheat the oven to 200C. Place the onions and peppers onto one tray and the artichokes and mushrooms on to another.
• Sprinkle oregano on top, drizzle with the olive oil and season with black pepper.
• Place in the oven for 20 minutes. (Do not add the pine nuts).

Back to the two pieces of dough

• After 40 minutes, the two pieces of dough should have risen to twice their original size.
• Turn the dough out onto a floured surface and gently roll each out to the size of a large dinner plate.
• If you prefer a pizza skip to the pizza method*.
• Place half the sauce on one half of the rolled out dough and add half the filling and pine nuts.
• Using a pastry brush wet the edge of the dough.
• Fold over the dough pulling and pinching it together to seal the join. It will look like a large Cornish pasty.
• Carefully place the calzone on a floured baking try and bake for 10 minutes until golden brown.
• Repeat for the second calzone or make up as a traditional pizza.
• Serve with a fresh salad.

Pizza method

• Place the rolled dough bases onto floured baking trays and assemble your pizzas by putting the tomato sauce, pine nuts, onions, peppers, artichokes and mushrooms on top.
• Then sprinkle with a little oregano and olive oil and bake in the oven for ten minutes.

Orange and Almond Salad Ingredients

This salad is packed full of flavour, not to mention goodness!

• 300g mixed salad leaves
• 2 oranges skinned and cut into segments
• 75g toasted flaked almonds
• juice of 1 lemon and 1 tbsp olive oil mixed together as a dressing

Procedure

• Simply place the leaves, oranges and almonds into a serving bowl. Dress with the lemon and olive oil vinaigrette.

Tips, cheats and notes

• If you wish to save time use garlic bread baguettes or garlic ciabatta as a base. Cut into slices and top with the sauce and vegetables.
• If desired add cheese, as you wrap your calzone or after assembling your pizza.
• Shop bought pasta based sauce works well.
• Both the tomato sauce and the roasted vegetables freeze well so you can make extra and save it for another day.
• Wholemeal flour can be used for the dough, giving a heavier texture.

© the Vegetarian Society 2011
www.nationalvegetarianweek.org