These are both nutritious and an easy way to get rid of fridge leftovers. You can make the dough ahead of time and make a batch of these on the weekend and freeze them. Yummy!!
Dough:
1 pkg Quick Rise yeast
1 cup lukewarm water
3 tbsp cold-pressed olive oil
2 tsp honey
3 cups spelt flour
1 pinch of sea salt
Filling:
1 tbsp cold-pressed olive oil
2 garlic cloves
1 medium onion
1/2 cup chopped mushrooms
1 chopped green pepper
1 sliced zucchini
2 cups organic tomato sauce
2 tsp dried basil
1/2 cup Parmesan cheese or cheddar, mozzarella etc.
sea salt and pepper to taste
In a large bowl, combine the yeast, water oil and honey. Using a wooden spoon, mix in the sea salt and flour. Once it becomes too thick to mix with a spoon, turn the batter over onto a floured surface and knead until dough is smooth.
Thoroughly grease a mixing bowl with some olive oil and place the dough in it. Cover with a clean cloth and let it rise in a warm area until double in size, about 30-60min.
Line a cookie sheet with parchment paper and set it aside.
In a large skillet, saute the onion, garlic, and mushrooms until soft. Add the peppers and zucchini; cook until softened. Add the tomato sauce, basil, salt and pepper. Simmer for 5-10min then take off burner and cool before putting into dough.
Punch down the dough to deflate it and turn it onto a lightly floured surface. Divide the dough into 8 pieces and roll each piece into approx. 1/8″ thick circles. Place the filling on one side, top it with cheese and fold the other half over to make a half moon shape. Press edges together with a fork to ensure that they are sealed.
Bake at 350 F for 25-30min until the bottoms are golden.
Pack these into a lunchbox with some apple slices and yogurt-honey dip. Delicious!!
