Cheesy Sun-Dried Tomato and Spinach Stuffed Pizza
- 14 ounces tofu firm water-packed, drained, 1 package
- 10 ounces spinach, frozen thawed and squeezed dry, chopped, 1 package
- 1/2 cup sundried tomatoes look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boilin
- 1/2 cup mozzarella cheese low-fat
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated
- 1/4 cup basil freshly chopped
- 1/2 teaspoon onion powder or more or less to taste
- 1/4 teaspoons salt or more to taste
- 1/4 teaspoon black pepper freshly ground, or to taste
- 1 pound pizza dough prepared, whole wheat, you can use normal pizza dough too
- Position rack in lower third of oven, preheat to 475F.
- Coat a large baking sheet with cooking spray or brushing with oil.
- Finely crumble tofu, pat dry.
- Place in a large bowl and use your hands to combine with spinach, tomatoes, mozzarella, Parmesan, basil, onion powder, salt and pepper to taste.
- Roll out dough on a lightly floured surface to double the normal pizza dough size, about 16-inch diameter circle.
- Transfer half of the dough to the pizza baking sheet, allowing the extra width to hang over on one side onto a clean surface.
- Spread the filling on the dough in the pan, leaving a 1-inch border.
- Fold the overhanging dough over the filling.
- Fold the edges closed and crimp with a fork to seal.
- Make several small slits in the top to vent steam, lightly coat the top with cooking spray or brush with oil.
- Bake the calzones until well browned on top, 18 to 20 minutes.
- Cool slightly and serve warm.
water, spinach, tomatoes, mozzarella cheese, parmesan, basil freshly, onion powder, salt, black pepper, whole wheat
Taken from recipeland.com/recipe/v/cheesy-sun-dried-tomato-spinach-50424 (may not work)