Step 1

Remove pizza dough, slice into 4 equal pieces, sprinkle with a little flour, lay a towel overtop and let pizza dough come to room temp away from oven heat for 30 minutes.

Step 2

Drain cashews and place all ingredients for the cream into a small blender cup and process until creamy, stopping to scrape down the sides as needed. If cream is too thick and extra water 1 tablespoon at a time until desired consistency, being careful not to thin it out too much making it runny, if in doubt leave it on the thick side. Taste for seasoning, set aside.

Step 3

In large skillet, heat olive oil over medium heat. Add onion, garlic and cook until onions become soft. Add in mushrooms, broccoli, kale, thyme and salt & pepper to taste, cook for another 5 minutes or so. Turn off heat and cover ajar to help steam and soften the veggies a little more while working on the next step.

Step 4

Place pizza stone or cast iron pizza pan in the oven to heat up.

Step 5

On a lightly floured surface or parchment paper, roll each portion out into an eight inch oval, rectangle, circle – whatever works easiest for you. Lay on some of the veggie mixture, add a few heaping tablespoons of the garlic miso cream and top with tomatoes. Fold the other half over and seal the edges by pressing with a fork. Make a few small slits in the top so steam is able to release. Top with a light coat of olive oil and a sprinkle of salt, pepper and thyme.

Step 6

Dust the heated pizza stone with cornmeal, place calzone on the pizza stone (or if using parchment paper, transfer to pan or stone) and bake for 15 – 20 minutes, until crust is puffy and golden brown. Let cool a few minutes before serving.

Step 7

Serve with garlic miso sauce on the side.

Step 8

Calzones can be kept in a covered container in the refrigerator for up 4 days. Reheat in a toaster oven or microwave.