Tempeh Calzones

Take pizza crusts out of the refrigerator 2 hours before you want to dine.

Preheat oven to 500ºF. Crumble tempeh into small bite-sized pieces, 1/4 to 1/2 inch in diameter. Add tempeh to a medium-sized bowl and toss with 2 teaspoons olive oil, 1/2 teaspoon salt, pepper, and fennel seed.

Heat a pan over medium heat. Add remaining 2 teaspoons olive oil and tempeh mixture. Cook and toss occasionally until heated through and browned on all sides, about 4–6 minutes.

Add mushrooms and onions. Cook until seared and translucent, about 4 minutes more.

Meanwhile, in a small bowl, mix tomato paste, red chili flakes, vegetable stock and remaining 1/4 teaspoon salt.

On a pizza peel or pan, generously scatter semolina flour (you can also use cornmeal). Arrange crusts to about 12 inches in diameter, and set on the peel. Divide sauce between crusts, keeping sauce on one half only and leaving 1 inch from the edge. Divide tempeh mixture on top of the sauce, and then the cheese. Fold crust over and twist the two edges together, folding up and over from the outside of the crust, twisting and crimping as you work along the edge.

With a serrated knive, make three diagonal cuts in the calzone for venting. With the pizza peel, place calzones on pizza stone and bake for 10 minutes. You can also leave the calzones on a sheet pan lined with parchment paper if you don’t have a pizza stone.

Remove from oven and let stand for 5 minutes to cool slightly. Cut in half and serve!