INGREDIENTS:

For the dough:

• 2 mugs of flour (here whole wheat flour)
• 1 tablespoon of baker’s yeast
• 1 tablespoon powdered sugar
• 5 tablespoons of olive oil
• 1 tablespoon of salt

For the vegan béchamel:

• 1 mug of vegetable milk
• 1 tablespoon cornstarch
• 2 tablespoons of nutritional yeast
• 1 tablespoon of vegetable oil
• salt, pepper, nutmeg

For the filling:

• tomato puree for the base
• seasonal vegetables of your choice, here: spinach, mushrooms, sundried tomatoes, black olives
• garlic powder, oregano, salt, pepper

EQUIPMENT:

• 1 stove
• 1 mug (for dosing)
• 1 salad bowl or large bowl
• 1 saucepan
• 1 stove
• 1 whisk
• 1 spatula
• 1 tablespoon

STEPS:

1. Mix the baker’s yeast and sugar in a little water, if possible lukewarm, and leave for 5 minutes.
2. Put the flour and salt in the bowl and mix.
3. Add the olive oil and the water containing the yeast and the sugar, mix.
4. Add water gradually until you get a soft dough that does not stick to your fingers, it takes about 2/3 of a mug.
5. Knead the dough for about 5 minutes, adding a little flour if it sticks.
6. Caress the ball of dough with a little olive oil and leave to rest for at least 1 hour.
7. Cook your different vegetables.
8. Prepare the béchamel sauce by mixing the vegetable milk, corn starch, oil, salt, pepper and nutmeg in a saucepan over low heat.
9. Whisk continuously until it thickens.
10. Separate your pizza dough into 4 balls and spread with your fingers.
11. Arrange the tomato purée on the base over the entire surface except for the edges, then the vegetables, spices and béchamel sauce on one half.
12. Fold the dough to close the calzone by pinching the edges tightly.
13. Cook in a frying pan over medium heat, 5 minutes on each side and 1 minute on the slice.
14. Enjoy hot or take it cold to eat wherever you want!