A take on the Italian calzone, this Indian-inspired meal gets the pizza-pocket treatment, resulting in pillows of piping-hot comfort food. If you don’t like the idea of tofu, replace it with chickpeas or cubes of cooked chicken breast—any neutral, tender protein will work in harmony with the powerful tastes here. A handful of frozen, defrosted peas feels quite at home in these as well.
Makes 4 large calzones
½ recipe Spelt Pizza Dough (see page 159), rolled according to dough directions into 4 large circles
2 tablespoons coconut oil, plus more for brushing
3 cloves garlic, minced
2 cups pumpkin purée or roughly mashed pumpkin, room temperature
1 (12-ounce) package extra-firm tofu, drained, pressed, and cut into small cubes
1 cup cilantro, chopped
½ red chili, minced
1 tablespoon lemon juice
1 tablespoon curry powder (mild or hot)
2 teaspoons garam masala
1 teaspoon salt, plus more to taste
Preheat oven to 425ºF. Arrange oven racks to accommodate 2 baking sheets. Dust 2 large baking sheets with a bit of spelt flour. Place 2 pieces of rolled dough on each baking sheet.
In a small saucepan, heat coconut oil over medium. Add garlic and cook for 30 seconds until fragrant. Add to a large mixing bowl with remaining ingredients. Mix well. Taste filling and season with additional salt if necessary.
Leaving a ½ to 1-inch border, top half of each piece of dough with filling, firmly shaping into a half-moon. Fold over other half and close calzones by twisting dough so it seals together (it doesn’t have to be perfect—mine certainly aren’t—just make sure it’s closed). Brush with a little melted coconut oil or olive oil. Bake for 20 to 25 minutes until puffed and crust is crispy when knocked on. Slice in half with a serrated knife and serve hot, at room temperature, or chilled.