Vegan Ricotta Calzone

Pizza Dough

1. In a large mixing bowl, combine water, yeast, sugar and oil. Let sit for 10 minutes so the yeast can activate.
2. Add in flour, salt, italian seasoning and pizza seasoning. Mix until it forms into a ball.
3. Knead dough for 5 - 10 minutes. Grease the mixing bowl with a bit of oil, coating the dough.
4. Cover and let rise in a warm place for an hour. Punch down and knead back into a ball. Divide dough in half for two large pizza pockets, or into 4 for the pizza pocket size shown in the images here.

Tofu Ricotta

1. While the pizza dough is rising, prepare the tofu ricotta. Soak cashews for 4 hours - overnight. Or boil them for 10 minutes depending on the time you have
2. Chop tofu into small pieces.
3. Add tofu, cashews, nutritional yeast, garlic, lemon juice, salt, pepper, and italian seasoning to a food processor.
4. Blend on high for about 10 minutes, or until it's a thick, smooth paste. You'll have to stop to scrape down the sides occasionally!
5. Store ricotta in an airtight jar in fridge until ready to use.

Pizza Pockets

1. Preheat oven to 420, line a baking sheet with parchment paper.
2. Form the dough balls into small, thin circular crusts.
3. Spread tofu ricotta over half (or full depending on how much cheese you want) of pizza dough.
4. Top with pizza sauce, green peppers, onions, and / or your favorite pizza toppings.
5. Fold pizza in half, gently press the edges together.
6. Press your finger into the edge of the dough, fold a section of dough over your finger, then continue that pattern around the entire edge of the pizza pocket to create a twisted seal.
7. In a small dish, combine butter, garlic powder and parsley flakes. Spread the garlic butter mixture over pizza pockets, covering as much surface area as you can. This creates a nice flakey texture!
8. Sprinkle tops of pizza pockets with oregano. Poke a few slits in the top so it doesn't explode. Bake at 420 for 20 minutes.