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Pdf4 ounces frozen artichoke hearts, thawed, patted dry,
and chopped
4 ounces frozen chopped spinach, thawed and
squeezed dry
2 tablespoons chopped fresh basil
⅛ teaspoon pepper
8 ounces pizza dough, room temperature, split into 2
pieces
4 ounces plant-based mozzarella cheese, shredded (1
cup), divided
2 teaspoons extra-virgin olive oil
1 Adjust oven rack to middle position and heat oven to 450
degrees. Line rimmed baking sheet with aluminum foil
and spray with vegetable oil spray. Combine artichokes,
spinach, basil, and pepper in bowl.
2 Press and roll 1 dough piece into 8-inch round on lightly
floured counter. Spread half of mozzarella evenly over
bottom half of round, leaving 1 -inch border at edge. Spread
half of vegetable mixture evenly over mozzarella. Fold top
half of dough over filling and crimp edges to seal; transfer
to prepared sheet. Repeat with remaining dough, cheese,
and vegetable filling.
3 Using sharp knife, cut two I-inch steam vents on top of
each calzone, then brush tops evenly with oil. Bake until
golden brown, 20 to 25 minutes, rotating sheet halfway
through baking. Transfer calzones to wire rack and let cool
for 5 minutes before serving.