Mini calzone pizzas?? Actually sounds like the best idea to me! I never eat calzone and never even thought about making mini versions of it, but they just looked too darn cute on Pinterest, so I had to give them a try.
When I eat at home I prefer normal pizza, but I thought these are awesome to make in advance and take them to work/ school/ trips the days after. So I made them the day before a skiing trip and took them on the bus and I was so excited about them!
Of course you can make the pizza dough yourself, but I just bought pizza dough because I’m lazy. 🙂 I might try to make gluten-free pizza dough in the future though. For the filling you can add any veggies you like. I chose to fill the calzones with pesto, cheese, sweet corn and some fresh tomatoes.
Ingredients (5 mini-calzones):
*(follow annotations in cursive for gluten-free option)
- (gluten-free) pizza dough (400 g)
- (gluten-free) flour for rolling out the dough
- veggies for filling (optional)
Pesto
- 100 g fresh tomatoes
- 2 tbsp cashew butter (or 0.5 cups raw cashews, soaked in water for a few hours)
- 100 g dried tomatoes in oil (+ 2-3 tbsp of the oil)
- 1 clove garlic
- 1 tsp chili powder
- 1 tsp rosemary
- 1 tsp dried basil
- 0.5 tsp oregano
Instructions:
- Pre-heat the oven to 425°F (220°C). Place all ingredients for the pesto in a high-speed blender and blend until smooth. Add a little bit of water if necessary.
- Divide the dough into 5 portions and roll into balls. Then, on a floured surface, roll each one into a thin, round pizza crust.
- Spread the pesto onto the middle of the pizza crusts. Add vegan cheese (and veggies of choice) on one half.
- Fold into semicircles and close by folding over the edges and squeezing the dough together so the edges are sealed.
- Place the calzones on a baking tray and bake in the oven for about 15 min or until they have browned a bit.
- pizza dough (400 g) *(gluten-free)
- flour for rolling out the dough *(gluten-free)
- veggies for filling (optional)
- Pesto
- 100 g fresh tomatoes
- 2 tbsp cashew butter (or 0.5 cups raw cashews, soaked in water for a few hours)
- 100 g dried tomatoes in oil (+ 2-3 tbsp of the oil)
- 1 clove garlic
- 1 tsp chili powder
- 1 tsp rosemary
- 1 tsp dried basil
- 0.5 tsp oregano
- Pre-heat the oven to 425°F (220°C). Place all ingredients for the pesto in a high-speed blender and blend until smooth. Add a little bit of water if necessary.
- Divide the dough into 5 portions and roll into balls. Then, on a floured surface, roll each one into a thin, round pizza crust.
- Spread the pesto onto the middle of the pizza crusts. Add vegan cheese (and veggies of choice) on one half.
- Fold into semicircles and close by folding over the edges and squeezing the dough together so the edges are sealed.
- Place the calzones on a baking tray and bake in the oven for about 15 min or until they have browned a bit.
- *follow these annotations for gluten-free version
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Zutaten (5 Stück):
- Pizzateig (400 g) (glutenfrei falls gewünscht)
- Mehl zum Ausrollen
- Gemüse für die Füllung (optional)
Pesto
- 100 g frische Tomaten
- 2 EL Cashewmus (oder 0.5 Tassen rohe Cashews, für ein paar Stunden in Wasser eingeweicht)
- 100 g getrocknete Tomaten in Öl (+ 2-3 EL des Öls)
- 1 Knoblauchzehe
- 1 TL Chilipulver
- 1 TL Rosmarin
- 1 TL getrockneter Basilikum
- 0.5 TL Oregano
Zubereitung:
- Ofen auf 220°C vorheizen. Alle Zutaten für das Pesto in einen Mixer geben und mixen, bis ein sämiges Pesto entsteht. Falls nötig etwas Wasser hinzufügen.
- Pizzateig in 5 Portionen aufteilen und zu Kugeln rollen. Dann auf einer bemehlten Fläche zu flachen, runden Pizzaböden ausrollen.
- Pesto in der Mitte der Pizzaböden verstreichen. Veganen Käse (und Gemüse nach Wahl) auf einer Hälfte der Pizzaböden verteilen.
- Die Böden zu Halbkreisen zusammenfalten und gut schließen, indem der Rand umgeklappt und verklebt wird.
- Die Calzonen auf einem Backblech für etwa 15 Minuten im Ofen backen (oder bis sie leicht braun sind).
