CALZONE
Ingredients
• for
pastry dough
• Refined
flour 1 1/4 cup
• Yeast 10 g
• Salt to taste
• Butter 50 g
• For
filling
• Olive oil
2 tablespoon
• Garlic,chopped
4 clove
• Onion
,chopped 2 medium
• Green
capsicum,chopped 1 medium
• Button
mushrooms,chopped 10
• Tomato
concasse 1/2 cup
• Red
chilli flakes 1/2 teaspoon
• Dried
mixed herbs 1/2 teaspoon
• Jalapeno,chopped
1
• Salt to taste
• Black
peppercorns,crushed 3-4
Method
Mix yeast with one tablespoon of lukewarm water and set
aside for about ten minutes or till it froths. Sift refined flour and salt into
a bowl. Make a well in the centre and pour in the yeast mixture. Add butter and
sufficient water to knead the mixture into a soft, smooth dough. Cover the
dough with a damp cloth and set aside in a warm place for about thirty minutes,
or till it doubles in size. Preheat the oven to 200°C. Grease a baking tray.
Knock back the dough lightly, divide into four equal portions and roll out each
portion into one-inch thick rounds. Set aside for about twenty minutes in a
warm place. For the filling, heat olive oil in a pan; add garlic and sauté for
one minute. Add onions and continue to sauté till translucent. Add capsicum and
mushrooms and sauté for one minute. Stir in tomato concasse and cook till well
blended. Add chilli flakes, mixed herbs, jalapeño chilli, salt and crushed
peppercorns. Mix well and set aside to cool. Divide the mixture into four
portions and spread each portion over a pastry round. Fold over into a half-moon
shape. Press the edges together to seal and place on the greased tray. Bake for
about forty-five minutes till golden brown. Brush with melted butter and serve
hot.
Chef's Tip
TOMATO CONCASSE Blanch and peel 4 medium tomatoes, remove
seeds and chop fine. Makes 1cup.
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