a sealed pizza, what could be better?

for the DOUGH

4 -5 c flour (i used white because it’s what we have right now)

1 pkg yeast

1 1/2 c. cold water + lukewarm 1/4 c. water

1/4 c. olive oil

proof the yeast in 1/4 c. lukewarm water.

Mix flour with yeast and cold water, then fold in the oil. Take out of bowl and on a floured counter knead the dough for 5 minutes, adding more flour if needed. Let rise in a warm place for an hour or until doubled.

divide dough into 8 small balls and roll them out pretty thin (8 inch circles? 10?)

for the FILLING

half a bag of mushrooms, sliced

1 red onions, sliced thin

1/2 a bunch of asparagus, chopped up

green olives sliced

spinach, chopped

6 cloves garlic

fresh basil

cherry tomatoes

2 tsp chili flakes

3/4 c tomato sauce

i caramelized the onions with a bit of oil for quite a while. then put aside. saute mushrooms, add asparagus and cook. throw in cherry tomatoes, spinach, garlic and olives. cook until spinach is wilted. take off of heat. mix with sauce and onions.

TOFU CASHEW RICOTTA

1/2 c. raw cashews

1/2 package firm tofu

basil

zest of half a lemon

1 tsp salt

3 tbsp olive oil

3 cloves garlic

in a food processor, throw in EVERYTHING and crumble it up.

to assemble:

take your little dough circles and put down a tiny handful of cashew ricotta on 1/2 the circle, leaving a lip around the dough to seal. then a big scoop of the filling. fold the other half over to seal the calzone. Be careful not to get sauce or filling on the edge or it won’t stick together. fold the edges over to seal and press down with your fingers.

bake at 400 for 15-20 minutes or until browned on top. EAT EM.