Stuffed Spinach & Veggie Calzone
Prepare the pizza dough and red sauce according to their recipes. The dough will take a little over 2 hours, or overnight if you let it rise in the fridge.
When ready, preheat the oven to 220ºC (425ºF).
Cut the risen pizza dough in half. Cut each half into halves or quarters, depending on whether you want 2 large or 4 small calzoni.
On a lightly floured surface, pat/roll/stretch each half or quarter into a disc about 10″ across for a large calzone, 6-7″ across for a small.
Spread a few spoonfuls red sauce on one half of the disc. Sprinkle Daiya, onions, red peppers, and cherry tomatoes over this. Place spinach leaves on top. (Otherwise assemble ingredients if your choice on there.)
Drizzle olive oil around the edges, then brush lightly with a pastry brush. Sprinkle with salt.
With one hand, press the filling down. With the other, quickly lift the opposite edge of the calzone over the filling and pinch to close. Pinch lightly along the edge until closed.
Don’t worry if a little sauce or fillings leak out—the earth will still rotate.
Repeat for the remaining ingredients.
Place on a well-cornmealed pizza peel. Brush lightly with olive oil, sprinkle with salt, and slide onto a preheated ceramic baking sheet in the oven.
Bake 18-20 minutes, until golden brown.
Remove and let cool for a few minutes before serving. Whenever I have homemade pizza or calzoni, I still hear my mother’s voice (we had pizza night, complete with homemade dough and sauce, each Friday in my childhood) saying, ‘Now, it’s hot! It just came out of a 425º oven! Let it cool before taking a bite!’
I still burn the roof of my mouth.