Cheesy Sun-Dried Tomato & Spinach Stuffed Pizza
This is a great combination for a clazone style pizza, using a combination of two cheeses boosting the flavor and lowering the fat, sun-dried tomatoes and spinach add tangy flavor and using whole wheat pizza dough boosts fiber. You can enjoying this delicious pizza without the guilt.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
tofu
firm water-packed, drained, 1 package |
|
| 10 | ounces |
spinach, frozen
thawed and squeezed dry, chopped, 1 package |
|
| ½ | 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 |
|
| ½ | cup |
mozzarella cheese
low-fat |
*
|
| ½ | cup |
Parmesan cheese
|
|
| ¼ | cup |
basil
freshly chopped |
*
|
| ½ | teaspoon |
onion powder
or more or less to taste |
|
| ¼ | teaspoons |
salt
or more to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground, or to taste |
|
| 1 | pound |
pizza dough
prepared, whole wheat, you can use normal pizza dough too |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
tofu
firm water-packed, drained, 1 package |
|
| 289 | ml/g |
spinach, frozen
thawed and squeezed dry, chopped, 1 package |
|
| 118 | ml |
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 |
|
| 118 | ml |
mozzarella cheese
low-fat |
*
|
| 118 | ml |
Parmesan cheese
|
|
| 59 | ml |
basil
freshly chopped |
*
|
| 2.5 | ml |
onion powder
or more or less to taste |
|
| 1.3 | ml |
salt
or more to taste |
|
| 1.3 | ml |
black pepper
freshly ground, or to taste |
|
| 453.6 | g |
pizza dough
prepared, whole wheat, you can use normal pizza dough too |
* |
Directions
Position rack in lower third of oven, preheat to 475℉ (246℃) F.
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.
