1 batch pizza dough (we get ours from Gateway Market)
1 Tbsp cornmeal
1 block firm tofu, crumbled
2 Tbsp nutritional yeast
1 heaping teaspoon country-style grainy mustard
salt/pepper to taste
1 Tbsp lemon juice
1 tsp each onion powder and garlic powder
2 Tbsp vegan cream cheese (optional)
2 Tbsp capers (optional)
1/4 cup artichoke hearts, mashed (optional)
4 oz. sliced shiitake or oyster mushrooms
2-3 cloves garlic
1 small onion, sliced
1 Tbsp olive oil
1 package veggie pepperoni, diced
8 oz. black olives, smooshed
1 large handful each sun dried tomatoes and pine nuts (optional)
1 largish bunch of swiss chard, stems removed and leaves torn into bits (optional)
1 can pizza sauce
Preheat the oven to 425 degrees. Sprinkle a pizza stone liberally with cornmeal.
Mash the tofu and add the nutritional yeast, mustard, salt, pepper, lemon juice, onion/garlic powder, capers, artichoke hearts and cream cheese. Mix well and let sit.
Heat the olive oil in a largish pan. Add the onion and saute for 3 minutes, or until translucent. Add the garlic, mushrooms and pepperoni; saute for a few more minutes, or until the mushrooms are softening. Add the swiss chard and stir until wilted. Add the tofu mixture, sundried tomatoes, pine nuts, olives and mix well.
Stretch/roll out the pizza dough on the pizza stone until it forms a large circle. Dump half of the tofu mixture onto one half of the dough, then fold the other half over the filling to create a half-moon. Crimp the edges of the dough to seal. Shake off any excess cornmeal and bake for 25 minutes.
Serve with pizza sauce for dipping.
Note: This recipe makes enough filling for two calzones. I usually bake one, then save the filling for another easy meal later in the week.
