Cheesy Sun-Dried Tomato and Spinach Stuffed Pizza

Name: Cheesy Sun-Dried Tomato and Spinach Stuffed Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces tofu firm water-packed, drained, 1 package; 10 ounces spinach, frozen thawed and squeezed dry, chopped, 1 package; 1/2 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; 1/2 cup mozzarella cheese low-fat; 1/2 cup parmesan, parmigiano-reggiano cheese, grated; 1/4 cup basil freshly chopped; 1/2 teaspoon onion powder or more or less to taste; 1/4 teaspoons salt or more to taste; 1/4 teaspoon black pepper freshly ground, or to taste; 1 pound pizza dough prepared, whole wheat, you can use normal pizza dough too

Servings: persons

14 ounces tofu firm water-packed, drained, 1 package
10 ounces spinach, frozen thawed and squeezed dry, chopped, 1 package
1/2 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
1/2 cup mozzarella cheese low-fat
1/2 cup parmesan, parmigiano-reggiano cheese, grated
1/4 cup basil freshly chopped
1/2 teaspoon onion powder or more or less to taste
1/4 teaspoons salt or more to taste
1/4 teaspoon black pepper freshly ground, or to taste
1 pound pizza dough prepared, whole wheat, you can use normal pizza dough too

1
Position rack in lower third of oven, preheat to 475F.
2
Coat a large baking sheet with cooking spray or brushing with oil.
3
Finely crumble tofu, pat dry.
4
Place in a large bowl and use your hands to combine with spinach, tomatoes, mozzarella, Parmesan, basil, onion powder, salt and pepper to taste.
5
Roll out dough on a lightly floured surface to double the normal pizza dough size, about 16-inch diameter circle.
6
Transfer half of the dough to the pizza baking sheet, allowing the extra width to hang over on one side onto a clean surface.
7
Spread the filling on the dough in the pan, leaving a 1-inch border.
8
Fold the overhanging dough over the filling.
9
Fold the edges closed and crimp with a fork to seal.
10
Make several small slits in the top to vent steam, lightly coat the top with cooking spray or brush with oil.
11
Bake the calzones until well browned on top, 18 to 20 minutes.
12
Cool slightly and serve warm.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 ounces tofu firm water-packed, drained, 1 package, 10 ounces spinach, frozen thawed and squeezed dry, chopped, 1 package, 1/2 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, 1/2 cup mozzarella cheese low-fat, and more.

Yes, Cheesy Sun-Dried Tomato and Spinach Stuffed Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!