|For tomato sauce|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Chopped onions||125 Milliliter (1/2 Cup)|
|Minced garlic||1 Teaspoon|
|Crushed tomatoes||19 Ounce (With Fine Herbs, 540 Milliliter)|
|Cornstarch||2 Teaspoon, diluted in a little water|
|Water||1 Teaspoon (For Diluting The Cornstarch)|
|For chicken stuffing|
|Olive oil||10 Milliliter (2 Teaspoon)|
|Chicken breasts||12 Ounce, cut into cubes (375 Milliliter)|
|Green onion||1 , chopped|
|Zucchini||1⁄2 , diced|
|Mushrooms||8 , sliced|
|Green pepper/Red pepper||1⁄2|
|For whole wheat pizza dough|
|Dry yeast||25 Milliliter (2 Tablespoon)|
|Warm water||375 Milliliter (1 1/2 Cups)|
|Whole wheat flour||1 Liter (4 Cups)|
|Dry oregano||1 Teaspoon|
|Dry thyme||1 Teaspoon|
|Dry basil||1 Teaspoon|
|Olive oil||25 Milliliter (2 Tablespoon)|
|Whole wheat pizza dough||1 Pound (500 Gram)|
|Olive oil||5 Milliliter (1 Teaspoon)|
TOMATO SAUCE In a pan, heat the oil and saute the onions.
Add the garlic and tomatoes.
Let simmer over low heat for 10 minutes.
Thicken with cornstarch and keep warm.
CHICKEN STUFFING In a large pan, heat the olive oil and brown the chicken, green onions, zucchini, mushrooms and the green or red pepper; season.
Add 1/3 cup (75 ml) of the tomato sauce and continue cooking for 2 to 3 minutes; let cool.
PIZZA DOUGH In a bowl, mix together the yeast and the warm water; let set for 5 minutes.
With an electric mixer or a food processor, equipped with a dough hook, mix together 3 cups (750 ml) of flour, salt, sugar, oregano, thyme and basil.
Add the yeast and olive oil to the flour mixture and mix well.
Gradually add 1 cup (250 ml) of flour until the dough becomes elastic and not sticky.
Place the ball of dough in a lightly oiled bowl and cover with plastic wrap.
Let rise for 1 hour.
Knead the dough and divide into four equal balls.
Cover with plastic wrap and refrigerate.
CALZONE Preheat the oven to 400°F (200°C) Roll out the pizza dough into four 9 in (23 cm) circles.
Fill with the stuffing and close in the form of a half moon; brush lightly with olive oil.
Place on a lightly oiled cookie sheet and bake for 10 to 12 minutes or until the dough is golden.
Serving size: Complete recipe
Calories 5680 Calories from Fat 761
% Daily Value*
Total Fat 91 g139.5%
Saturated Fat 12.8 g63.9%
Trans Fat 0.1 g
Cholesterol 197.3 mg65.8%
Sodium 5460.8 mg227.5%
Total Carbohydrates 1024 g341.3%
Dietary Fiber 158.1 g632.4%
Sugars 37 g
Protein 276 g551.9%
Vitamin A 117.9% Vitamin C 264.3%
Calcium 94.1% Iron 406.4%
*Based on a 2000 Calorie diet