Cheesy Sun-Dried Tomato and Spinach Stuffed Pizza (#2376)

Pizzas Italian Main Low Fat Vegetarian Healthy
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  • 14 oz Tofu firm water-packed, drained, 1 package
  • 10 oz Frozen Spinach 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 Cheese
  • 1/4 cup Basil freshly chopped
  • 1/2 tsp Onion Powder or more or less to taste
  • 1/4 tsp Salt or more to taste
  • 1/4 tsp 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 475°f.
  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.
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