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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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!