Ingredients
- 4 medium onions (about 1 pound / 500 g)
- A few knobs of ghee or coconut oil
- Fine sea salt
- 2 teaspoons balsamic vinegar
- 1 small bunch (¼ pound / 125 g) dinosaur kale 10 ounces / 300 g cherry tomatoes
- ½ cup / 100 g Kalamata olives
- 4-ingredient spelt pizza dough
- Flaky sea salt, for seasoning the dough
- 2½ ounces / 75 g goat or sheep feta, crumbled (optional) Handful of fresh oregano leaves
- Freshly ground black pepper
- Cold-pressed olive oil, for garnish
How to Make It
- Slice the onions into thin rounds. Heat the ghee in a large skillet over medium-low heat, add the onions and a few pinches of salt, and stir to coat. Cook, stirring occasionally, and when the pan becomes too dry, add the balsamic vinegar. Cook until the onions are golden and caramelized, 20 to 25 minutes, or longer if necessary.
- While the onions are cooking, remove any tough stems from the kale and slice the leaves into ribbons. Slice the tomatoes into quarters. Pit and roughly chop the olives.
- Preheat the oven to 500°F / 260°C. If you have one, put a pizza stone in the oven to preheat.
- Roll each portion of the dough out into a 10-inch / 25 cm round on a piece of parchment paper. Sprinkle the dough generously with flaky salt. On one half of each rolled-out dough round, put about a quarter of the onions, kale, tomatoes, and olives. Sprinkle with the crumbled feta, oregano leaves, and black pepper. Fold the other half of the dough over and pinch the edges together, making sure the dough is sealed.
- Slide the parchment onto a preheated baking sheet or a pizza stone. Bake the calzones for 7 to 12 minutes, until golden. Remove from oven, drizzle with olive oil, and serve immediately.