IMBB #19 - Spinach Calzonini
Becks & Posh are hosting the IMBB#19 with the theme Vegan cuisine. I'm not vegan at all, I like cheese, milk, eggs, meat... hence it was a challenge to prepare a vegan dish. I love spinach pizza, normally served with cheese. I feared without cheese it could turn dry, so I decided to add some raisins and pine nuts and to do 2 calzonini instead of a pizza.
Spinach Calzonini
Ingredients for 2 calzonini
Pizza dough*
250 g flour
1/2 ts salt
15 g yeast
4 tb warm water
1/4 ts sugar
3 tb olive oil
1,25 dl warm water
Pour warm water (4 tb) into a glass, add sugar and yeast and mix. Let this mixture sit for about 5 minutes.
Add flour, salt and olive oil into a bowl. Add yeast-mixture and water (1,25 dl), mix well. The dough should turn into a ball. Once the dough is balled up, place the ball on a floured board and knead for about 5 minutes. Place the dough in a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. Roll it into 2 circles of approximately 20 cm.
Spread filling on one half of the circle leaving a border around it for closing. Close the calzonini by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on baking pan. Bake the pizza for 25 minutes (220° C) or until the edges are puffed and the crust is crisp and browned.
* You need 160 g pizza dough for 2 calzonini. The rest you can freeze. But be sure to let it come to room temperature before using.
Filling
1 tb olive oil
1 onion, finely chopped
2 garlic clove, crushed or finely chopped
1 tb raisins
1/2 peperoncino, cut into julienne strips
salt, pepper, nutmeg grated
2-3 tb pignolia (pine nuts)
Toast pine nuts. Soak raisins in warm water.
In a medium skillet over medium heat, cook the onion in the oil for some minutes. Add garlic and peperoncino. Stir in the spinach, raisins, salt, pepper and grated nutmeg. Cook the mixture for some minutes. Add pine nuts. Let cool slightly.
I can't believe I ate vegan and it was delicious!
Nevertheless I will not convert to a vegan. ;-)
Tagged with: IMBB # 19 + Vegan
+++ Das könnte auch schmecken / You might also like: +++
Spinach Calzonini
Ingredients for 2 calzonini
Pizza dough*
250 g flour
1/2 ts salt
15 g yeast
4 tb warm water
1/4 ts sugar
3 tb olive oil
1,25 dl warm water
Pour warm water (4 tb) into a glass, add sugar and yeast and mix. Let this mixture sit for about 5 minutes.
Add flour, salt and olive oil into a bowl. Add yeast-mixture and water (1,25 dl), mix well. The dough should turn into a ball. Once the dough is balled up, place the ball on a floured board and knead for about 5 minutes. Place the dough in a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. Roll it into 2 circles of approximately 20 cm.
Spread filling on one half of the circle leaving a border around it for closing. Close the calzonini by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on baking pan. Bake the pizza for 25 minutes (220° C) or until the edges are puffed and the crust is crisp and browned.
* You need 160 g pizza dough for 2 calzonini. The rest you can freeze. But be sure to let it come to room temperature before using.
Filling
1 tb olive oil
1 onion, finely chopped
2 garlic clove, crushed or finely chopped
1 tb raisins
1/2 peperoncino, cut into julienne strips
salt, pepper, nutmeg grated
2-3 tb pignolia (pine nuts)
Toast pine nuts. Soak raisins in warm water.
In a medium skillet over medium heat, cook the onion in the oil for some minutes. Add garlic and peperoncino. Stir in the spinach, raisins, salt, pepper and grated nutmeg. Cook the mixture for some minutes. Add pine nuts. Let cool slightly.
I can't believe I ate vegan and it was delicious!
Nevertheless I will not convert to a vegan. ;-)
Tagged with: IMBB # 19 + Vegan
+++ Das könnte auch schmecken / You might also like: +++
