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Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
223: © 1997-2025, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients
2 tbsp olive oil (16 g)
1 onion, diced (60 g)
120 g mushrooms
1 tomato, diced (60 g)
3 garlic cloves, chopped (15 g)
¼ tsp salt (1 g)
¼ tsp oregano, rubbed (2 g)
Pepper from the mill
1 round ready-made pizza dough (ø 24 cm)
4 tbsp tomato sauce, strained (40 g)
a little herb salt
100 g No Moo, Melty, in slices [Order No: 405]
90 g No Moo, Pizza Sauce [Order No: 409]
Spread:
1 tbsp tomato sauce (10 g)
1 tbsp No Moo, Pizza Sauce (10 g)
1 pinch oregano, rubbed
Cuisine: Italian - A symphony of flavors
Treat yourself with Vegusto: Recipe No. 223
Unlike all other pizzas, the Calzone is folded after filling to create a half moon. A recipe that makes everyone happy and well satisfied.
Ingredients
2 tbsp olive oil (16 g)
1 onion, diced (60 g)
120 g mushrooms
1 tomato, diced (60 g)
3 garlic cloves, chopped (15 g)
¼ tsp salt (1 g)
¼ tsp oregano, rubbed (2 g)
Pepper from the mill
1 round ready-made pizza dough (ø 24 cm)
4 tbsp tomato sauce, strained (40 g)
a little herb salt
100 g No Moo, Melty, in slices [Order No: 405]
90 g No Moo, Pizza Sauce [Order No: 409]
Spread:
1 tbsp tomato sauce (10 g)
1 tbsp No Moo, Pizza Sauce (10 g)
1 pinch oregano, rubbed
Preparation
Heat the oil in a frying pan and sauté the onions for 2-3 minutes. Then add the cleaned and chopped mushrooms, the tomato pieces and the garlic and let everything stew for 5-6 minutes over medium heat, with the lid on. Season the filling with salt, oregano and a little pepper and put aside until further use.
Preheat the oven to 200 °C. Meanwhile, roll out the pizza dough ( with baking paper) on a baking tray. First spread one half of the dough with the tomato sauce and season with a little herbal salt. Then spread the mushroom filling on the tomato sauce.
When topping the calzone half, make sure to leave a 2 cm border.
Now cut the No Moo Sauce Stick with scissors at the front next to the metal clip and spread the sauce on the topped half like a piping bag. Finally, top the filling with the melty, slices.
Pull the uncovered half of the dough over the filling and fold the bottom edge of the dough over the top edge. Finally, press the edges of the vegan calzone together by hand.
For the outside, mix all the ingredients together and use them to brush the calzone.
Bake the calzone for about 25 minutes at 200 °C fan oven.
