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About the Dish

8 ounces Tempeh
2 ounces Shallot
2 tablespoons Tomato Paste
1/2 teaspoon PeachDish Salt
3 ounces Greens
8 ounces Whole Wheat Dough
3 ounces Artichoke Hearts
2 ounces Roasted Red Peppers
2 ounces Mozzarella
2 tablespoons Bob's Red Mill Flax Seed Meal
2 teaspoons Nutritional Yeast
2 teaspoons Calzone Seasoning
Per Serving
Calories 504
Total Fat 21 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 9 g
Cholesterol 20 mg
Sodium 831 mg
Total Carbohydrates 55 g
Dietary Fiber 17 g
Sugar 6 g
Protein 25 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 425° F. Prepare your mise en place: Crumble tempeh. Peel and thinly slice shallot. Cut or tear greens into bite-size pieces. Remove artichokes from the jar, and reserve liquid. Cut off artichoke stems, and dice them; cut each blossom into 6-8 equal pieces. Thinly slice roasted pepper. Cut mozzarella pieces into quarters.
Place a large skillet over medium heat. Add 1 teaspoon olive oil. When oil is shimmering, add tempeh. Cook without stirring or turning until brown on first side, 2-3 minutes. Turn or stir tempeh, and cook on second side until it begins to brown, 1-2 minutes.
Add shallot, and cook while stirring until translucent, 3-4 minutes. Stir in tomato paste and 1/4 teaspoon PeachDish Salt. Add greens and 1/4 cup water, and cook until just wilted. Remove from skillet to cool.
Grease a heavy baking pan with remaining 1 teaspoon olive oil. On a clean work surface, cut pizza dough in half. It should be completely thawed but still cold. Using a rolling pin or straight-sided bottle, such as a wine bottle, roll each piece into a circle 8-10 inches in diameter. Place on 1 end of prepared baking pan, and repeat with second dough.
Place 1/2 cup tempeh mixture on the front half of each dough round, leaving a 1-inch margin of dough around the edge. (Reserve extra filling for another use: It’s great with eggs for breakfast.) Divide artichoke, roasted red pepper and cheese on top of filling.
Dampen a finger in water and run around the 1-inch edge of uncovered dough. Fold the back half of dough round over the filling-topped front half. Firmly press together or crimp the edge to seal.
Place baking pan in oven, and cook until dough is fully cooked and crust is lightly browned on the edges, 17-19 minutes. Brush lightly with olive oil, if desired. While calzones bake, make dipping sauce: In a small bowl mix together flax meal, nutritional yeast, calzone seasoning, 1/4 teaspoon PeachDish Salt, 1/4 cup water and 1 tablespoon artichoke oil.
Serve calzones with dipping sauce on the side, and enjoy!