CALZONE

Ingredients:
For the pastry: 1¼ cups refined flour (maida), 10 grams fresh yeast, Salt to taste, 50 grams butter.

For the filling: 2 tablespoons olive oil, 4 garlic cloves chopped, 2 medium onions chopped, 1 medium green capsicum seeded and chopped, 10 fresh button mushrooms chopped, ½ cup tomato concasse, ½ teaspoon red chilli flakes, ½ teaspoon dried mixed herbs, 1 jalapeno pepper chopped, Salt to taste, 3-4 black peppercorns crushed.
Preparations:
1. Mix yeast with one tablespoon of lukewarm water and set aside for about ten minutes or till it froths.
2. Sift refined flour and salt into a bowl. Make a well in the center and pour in the yeast mixture.
3. Add butter and sufficient water to knead the mixture into a soft and smooth dough.
4. Cover the dough with a damp cloth and set aside in a warm place for about thirty minutes or till it doubles in volume.
5. Preheat oven to 200°C. Grease a baking tray.
6. Knock back the dough lightly, divide into four equal portions and roll out each portion into rounds of one-inch thickness. Set them aside for about twenty minutes in a warm place.
7. Heat olive oil in a pan, add garlic and sauté for a minute. Add onion and continue to sauté till it turns translucent.
8. Add capsicum and mushrooms and sauté for a minute. Stir in tomato concasse and cook till well blended.
9. Add red chilli flakes, dried mixed herbs, jalapeno, salt and crushed black peppercorns. Mix well. Set aside to cool.
10. Divide the mixture into four portions and spread each portion over each of the rolled bases. Fold into half moon shape. Press the edges together and place on the greased tray.
11. Place the tray in the preheated oven and bake for about forty-five minutes.
12. Brush with melted butter and serve hot.