Veggie Calzone with Sundried Tomato Basil Pesto Recipe by Chef Ahki
Veggie Calzone with Sun-Dried Tomato Basil Pesto Recipe
Written by
Chef Ahki
Published on
December 19, 2020
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Source: CLEO TV
Chef Ahki makes her amazing vegan calzones with sun-dried tomatoes and a homemade pesto spread. Plus, she reveals a tip for going vegan while maintaining your weight.
Ingredients
DOUGH INGREDIENTS
1½ Cups spelt or Kamut flour
1⅛ tsp fast-acting yeast
½ tsp salt
½ tbsp coconut sugar
¾ cup warm water, or as needed
1 cup chopped Veggies of your choice (portobello mushrooms, red onions, bell pepper, zucchini)
Italian spice blend, salt to taste
Vegan cheese - optional
.
SUN-DRIED TOMATO & PESTO SPREAD INGREDIENTS
½ cup raw walnuts (soaked for at least 4 hours)
Handful garlic chives
⅓ cup sun-dried tomatoes, drained
1 medium tomato
⅓ cup fresh basil, packed
¼ tsp chili powder
¼ tsp freshly ground black pepper
½ tsp salt
2 tbsp olive oil
Instructions
Dough
Add the flour, yeast, salt, sugar, and oil to a large mixing bowl. Mix until combined.
Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
Place the dough ball in a well-oiled bowl and cover with a clean dishtowel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).
Sun-Dried Tomato & Pesto Spread
Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed.
Veggies: Heat sautée pan on medium-high with 2 tbsp. Oil. Add all veggies and dried Italian herb seasoning. Cook until soft.
Preheat the oven to 500F.
Divide the dough into 3 or 4 portions. and roll each one into a thin layer. Be careful not to make them too thick!
Spread the sauce on each calzone, without going all the way to the edges.
Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
