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Calzone with vegan sausage & cashew ricotta

A couple a weeks ago I had a friend for dinner, she is from Naples, and I wanted to challenge her with this recipe. Exactly: challanging a Neapolitan with a pizza! Calzone is a kind of folded pizza and you can easily fill it with different kind ingredients.

Pizza is the queen of the comford food: everyone likes pizza!

I have already made a dedicated video about pizza, but as said, this recipe has no limit and can be revisited multiple times.

Here we have 3 recipes in one: a pizza dough, a creamy cashew ricotta, and a fennel fragrant vegan sausage.  The vegan ricotta can be replaced with some vegan cheese and also the filling can be great with sauteed spinaches or mushrooms. My video recipe shows how to make around 6 medium size calzoni (so called “calzonicini” in Italy) perfect as appetizers (in Italy we call this rosticceria mignon), but this dough you can make 2 big calzoni, great for a dinner for two.

If you are up for a simple version only vegan mozzarella and tomatoes, then try to find a San Marzano tomato can at your Italian grocery store and fresh basil.

 

calzone is a delcious turnover, baked or fried you must try it in southern Italy!

 

Calzone with vegan sausage & cashew ricotta

  • Servings: 2 big calzoni or 8 medium size ones
  • Difficulty: advanced
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Ingredients

  • 250 gr  flour 00 type (for the pizza dough)
  • 1 tsp salt (for the pizza dough)
  • a splash of olive oil (for the pizza dough)
  • 160 ml water (for the pizza dough)
  • 1 tsp dried yeast (for the pizza dough)
  • 2 tsp sugar (for the pizza dough)
  • 4 tbs lukewarm water (for the pizza dough)
  • 450gr Tofu (for the cashew ricotta)
  • 2 TBS Nutritional yeast (for the cashew ricotta)
  • 2 Tbs Nutritional Yeast (for the cashew ricotta)
  • 2 garlic gloves (for the cashew ricotta)
  • 1/2 cup Cashew nuts (for the cashew ricotta)
  • 1/2 cup water (for the cashew ricotta)
  • 1/2 tsp Salt (for the cashew ricotta)
  • 2 cups Sunflowers seeds (for the vegan sausage)
  • 1/4 cup dry tomatoes (for the vegan sausage)
  • 1 Tsp paprika (for the vegan sausage)
  • 1 tsp Fennel seeds (for the vegan sausage)
  • 2 small onions (for the vegan sausage)
  • 1 garlic glove (for the vegan sausage)
  • Olive Oil (for the vegan sausage)
  • 1 tsp Liquid Smoke (for the vegan sausage)
  • 1 Tbs Maple Syrup (for the vegan sausage)
  • 2 Tbs Liquid Aminos (or soy sauce) (for the vegan sausage)

Directions

  1. Pre-heat the oven to 180°
  2.  I have already made a video about “pizza dough”, follow the instructions here
  3. To prepare the cashew ricotta, I have already made a video, follow the instructions here.
  4. For the vegan sausage: fry the onions and the garlic in a pan ad medium heat with a Tbs olive oil. Mix all the ingredients in a blender, pulse until well combined. You will reach a “paste” consistency.
  5.  Fill the calzoni with about 2 Tbs vegan sausage and 2 Tbs cashew ricotta. Brush the surface with a bit of tomato sauce and oil.
  6.  Bake for about 20 minutes to 160°.

Tips: if you want a fluffy pizza you can choose the manitoba flour)

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