Friday, 7 May 2010

Vegetarian Calzone Pizza

This was a recipe adapted from my low fat cookbook, to make it a little lower calorie. It is absolutely delicious and really filling. I often serve it with my Tomato and Basil Soup which I boil until it thickens, and use as a tomato sauce. A rocket salad complements the flavours beautifully. Because it is a bit dense on the starchy carbs I tend to have it for lunch rather than dinner, but that is of course a personal choice!

Vegetarian Calzone Pizza
Serves: 5

420g wholemeal flour
15g fresh yeast
1 vegetable stock cube
250 ml water (to mix with cube)
1 tsp honey
1/2 tsp caraway seeds
1/2 onion
10 leaves basil
80g low-fat mozzarella cheese
50g sun dried tomatos
2 tbsp tomato puree
2 cloves garlic
4 mushrooms
1/2 small red pepper

Boil the water and disolve the stock cube in it, set aside to cool down, until it is only luke warm.
Mix the flour, yeast, honey, caraway seeds and luke warm stock in a mixing bowl until it forms a dough. Let the dough rise for an hour.
Knead the dough and seperate into 5 balls. Leave these to rise under a tea towel for a further 30 mins.
Meanwhile, cut the mushrooms, onion, garlic, mozzarella, pepper, and sundried tomatoes into smallish chunks. Roughly chop the basil and whack it all (except the mozzarealla) into a frying pan with a little water so it doesn't stick. Once all the veg is softened, add the tomato puree.
When the filling is complete, and the dough has finished rising, roll the balls into circular shapes, about 5mm thick and put them onto baking trays with baking paper.
Split the filling equally between the 5 circles, not all the way to the edges.
Scatter the mozzarella over the pizzas equally.
Fold the dough over so that it makes a half moon shape, and press the edges into each other.
You can brush them with skimmed milk for a nice finish.
Bake in the oven for about 20 mins, until the crust is golden.

377 calories per serving, 6.4g F, 2.5g SF, 68.3g C, 2.9g S, 11.5g Fb, 17.5g P

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