- For the dough:
- 1 package active dry yeast
- 2 tbsp cane sugar
- 1 cup warm water
- 3 1/4 cup all purpose flour
- 2 tbsp olive oil
- 1 tsp sea salt
- 2 tbsp vegan butter, melted
- For the marinara:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 15oz can crushed tomatoes
- 1/2 tsp oregano
- 4 fresh basil leaves, shredded
- to taste salt & pepper
- For the filling:
- 2 tbsp olive oil
- 1/2 cup broccoli florets
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup sliced mushrooms
- 1/2 cup daiya shredded cheese
1. In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let sit for about five minutes until bubbles form on top.
2. Stir in the olive oil, flour, and salt.
3. Form a ball of dough and set aside to rise.
4. Preheat oven to 450°F.
5. Prepare the marinara sauce. Add the olive oil to a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute.
6. Add the crushed tomatoes, salt, pepper, and oregano. Bring to a boil and reduce to a simmer.
7. Add basil and simmer for about 10 minutes, until it thickens.
8. While the marinara is cooking, prepare the vegetable filling.
9. Add olive oil to a large pot and heat over medium heat.
10. Add broccoli, onion, mushroom, and peppers and season with salt and pepper. Sauté for about 5 minutes, until veggies are tender.
11. Assemble your calzone. Set aside 1/2 cup marinara sauce to use as dipping sauce.
12. Toss veggies in remaining marinara sauce. Set aside.
13. Split the dough into two even balls. Roll out each ball and spread the veggies on half. Top each with cheese and fold in half. Pinch the edges together.
14. Brush the outside of each calzone with the melted butter. Cut a few slits in the dough to let the stream escape.
15. Place on a cookie sheet and bake for 12-15 minutes, until golden brown.
16. Remove from oven and serve with marinara sauce.
Also by Lauren: Mango Bok Choy Salad With Sesame Ginger Dressing
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Photo: Lauren Sacerdote