- Get sweet potatoes in oven
- Make dough
- Make salad dressing
- Bake calzone
- Assemble salad
| Servings: people USA imperial/metric conversion: |
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- 3 sweet potatoes
- 3 cups whole wheat white flour
- 2 teaspoons yeast
- 2 1/2 teaspoons salt pink Himalayan
- 1 cup warm water
- 1/4 cup extra virgin olive oil
- 1 1/2 cups Gouda cheese grated
- 1/2 cup fresh basil stems removed, chopped
- 1/2 chili pepper finely chopped, seeds removed for less heat
- 2 scallions chopped
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon zaatar spice blend
- Preheat oven to 425°F. Place the three sweet potatoes into a large piece of tinfoil, close tightly, place on baking sheet and in oven for 1 hour until really soft.
- In a large bowl, add the flour, yeast, 2 teaspoons of salt, water and olive oil. Mix in bowl first with a spoon and then with hands to form a ball. Let sit for 30 minutes to an hour.
- Place parchment paper on a sheet pan and roll out the dough. In the center of the dough, spread the softened sweet potato (without the peel), the cheese, basil, chili pepper and scallions. Sprinkle evenly with ½ a teaspoon of salt.
- Using your finger, add drops of water to the whole edge of the dough, fold it over and press down hard with your fingertips to close it. Brush it with the egg and sprinkle evenly with garlic powder and zaatar.
- Place in oven for 12 minutes. Remove and cut. Serve hot with warm tomato sauce for dipping.
Don’t worry if the dough doesn't rise so much, it will still be delicious! Feel free to add anything inside the calzone that you love (roasted peppers, onions, mushrooms, spinach etc) You can use any shredded cheese you like. Slide the calzone from the parchment paper onto a cutting board so when you slice it, you don’t have to move it again. Be sure to let the eaters know it gets messy and they can use their hands or a fork and knife! Dip it into warm tomato sauce for a more pizza flavor!
| Servings: people USA imperial/metric conversion: |
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- 2 lemons juiced
- 1/8 cup extra virgin olive oil
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1/2 teaspoon salt pink Himalayan
- 1/4 teaspoon turmeric powder
- 4 ounces watercress
- 2 ounces butter lettuce
- 1/2 cup fresh basil stems removed, chopped
- 1/4 cup fresh mint stems removed, chopped
- In a large salad bowl, add the lemon juice, olive oil, mustard, honey, salt and turmeric. Mix well.
- Add the rest of the ingredients right before serve.
You can swap any ingredients in this! Feel free to substitute with baby spinach, romaine lettuce and add any other fresh or cooked vegetables you please.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
