Creamy Tarragon Meat-Free Calzone with Garlic Bread
Ingredients
Dough
- One fifth of full fat pizza dough
Filling
- About half a bag of taste and glory roast readybites
- 3 extra light cheese triangles by laughing cow
- A splash of water
- Garlic powder to taste
- Sea salt to taste
- Tarragon to taste
- White pepper to taste
Topping
- Tomato puree
- Water
- Sweetener
- Garlic powder
- Onion salt
- Italian herbs
- Grated mozzarella by Sainsbury's
- Italian deli ham style slices by squeaky bean veg
Garlic spread
- 2 teaspoons Lurpak spreadable
- 1 extra light cheese triangle by laughing cow
- Garlic powder
- Chives
Preparation
Defrost the pizza dough and shape it.
Pan fry the roast readybites.
Make a sauce using cheese triangles, a splash of water, and seasonings to taste.
Place the filling in the dough, fold it over, and pinch it down.
Top the calzone with tomato puree mixture, water, sweetener, garlic powder, onion salt, Italian herbs, grated mozzarella, and ham style slices.
Prepare the garlic spread by mixing spreadable, a cheese triangle, garlic powder, and chives.
Spread the garlic mixture on the pizza side and add gouda slices cut into circles.
Cook on a pizza stone at 220°C for 9 minutes.
Serving
Serve with a salad of lambs lettuce, red onion, and radish.
