Want to change up pizza night? This recipe for vegan Spinach and Tofu Ricotta Calzones is the perfect choice!
*Caution! Affiliate links below. If you make a purchase through them, I will make some moola for more pizza mix (or perhaps some wine).
I have made quite a few pizzas on Create Mindfully, but I only recently switched the pizza mix that I normally use. The main reason for the switch? My grocery store no longer sold my favorite, which was Namaste pizza mix. I like it because it is easy to mix, tastes great, and needs no time to rise. When I tried a new mix, I found out that you could use it make bread, calzones, rolls, and focaccia. Happy dance!
So my new favorite is Pamela’s. When I checked out their website, I was SO excited! I literally saw myself creating recipes that involve bread products that I did not have access to before. For example, I used a gluten free English muffin for my Lentil Burgers. It’s just not as pretty as it could be. I think it deserves a proper hamburger bun, don’t you! Now that I have found Pamela’s, I will be making rolls, bread, and anything else that suits my fancy.
Spinach and Tofu Ricotta Calzones
Makes 4 small or 2 large calzones
- pizza dough – I used Pamela’s (11.29 oz. bag)
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 cup chopped onion
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 8 cups chopped spinach
- 1/2 cup tofu ricotta
- marinara sauce for dipping
- Preheat oven to 450°.
- Prepare pizza dough according to directions. Mix oregano and basil into the dough.
- Heat olive oil in a pan. Add chopped onion and cook on medium heat until translucent.
- Add garlic and cook 30 seconds more.
- Add spinach and cook until it is wilted. Mix spinach, onion, and garlic with tofu ricotta.
- Sprinkle cornmeal or flour on cutting board. Roll or press out dough to your preferred size. If using Pamela’s pizza dough, use parchment paper or plastic wrap on top of dough to spread it out thinly (it is very sticky). Divide dough into 1/4s or 1/2s. By dividing mine into 1/4s, they came out to be approx. 6×6″ each.
- Spread tofu ricotta mixture on half of the dough, leaving the edges bare.
- Fold over the dough. If using a sticky dough (like Pamela’s), use parchment paper or plastic wrap to fold dough over. Press with floured or slightly wet fingers to seal the edge. Repeat with the rest of dough.
- At this point you can sprinkle more flour and / or cornmeal on top. You can also brush with olive oil for a shiny crust.
- With the parchment or plastic wrap, lift to an oiled pan, parchment paper, or pizza stone, and bake at 450° for 25-30 minutes, or until golden brown.
- Serve with marinara sauce for dipping.