Tuesday, May 19, 2015

Summers are setting in and the aroma of the freshly baked bread inside my kitchen makes me feel refreshed. Its time to share a recipe of what people call it calzone or as I would name it wrapped pizza. Bread making is not that tough. Its all in the mind. Just few ingredients here and there and your assorted breads are ready to serve. Fillings ,toppings can be drastically altered.Yeast according to me is the FEAR factor in baking. Its right proportion can proof a bread perfect or spoil a bread totally. So,as for now lets get started and try a basic and yummy recipe of pizza wraps.

                                                              


                                                  PIZZA CALZONE/WRAPS


INGREDIENTS:(FOR DOUGH)
  • FLOUR 500 gms(MAIDA)
  • FRESH YEAST 20 gms OR 10 gms INSTANT DRY YEAST
  • SUGAR(GRAIN) 25 gms
  • SALT 20 gms
  • OIL 30 ml
  • WATER 225 ml
  • BUTTER 20gms
  • MILK PWD 30gms
  • MILK 20 ml (if dough is too dry)
INGREDIENTS :(FOR FILLING)
  • PIZZA PASTA SAUCE 4 TO 5 tbsp
  • TOMATO PUREE 2 tbsp
  • CHOPPED CAPSICUM 1 pc
  • CHOPPED ONION 1pc
  • RED BELL PEPPER 1/2 pc
  • SWEET CORN NIBBLETS 2 tbsp.
  • MUSHROOM (as per liking)
  • TOMATO 1 pc
  • BUTTER 1 tbsp.
  • PIZZA SEASONING(oregano,chilli flakes,garlicflakes as per taste)
  • SALT TO TASTE
  • SUGAR 2 tbsp.
GRATED AMUL CHEESE  AND MOZZARELS FOR TOPPING

METHOD:(for preparing dough)
  Make yeast culture i.e mix yeast, sugar and 100 ml Luke warm water and stir well. Leave in warm place for 5 minutes or until bubble appears on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam its dead. Discard it and start again.
Sift flour, milk powder, salt on a marble slab or a large bowl. Add the yeast mix in between and start kneading the dough in to and fro movement. Add water as and when required. after kneading for exact 10 minutes add rest of the ingredients like oil,butter and knead again for another 5 minutes. It will be difficult at this stage to hold the dough together but don't loose patience. Keep on kneading the dough. Place the dough in a large,lightly oiled bowl. cover with wet cloth and set aside for 2 hrs or till double in volume.

METHOD:(for the filling)
Heat butter in a pan. Add chopped onion and sauté on high flame. Add rest of the chopped vegetables, corn , mushroom and cook for 3 to 4 min. Now add chopped tomato. Add tomato puree, pizza pasta sauce,seasonings and sugar .Cook till a bit dry.(can add fresh basil leaves).Keep aside for cooling.
NOW ITS TRULY YOUR OWN WORLD. WRAP IT..TWIST IT..ROLL IT...
Method of shaping the bread:
Divide dough in four portions.Take one portion of dough and roll it long with less than an inch thickness.
  
                        
 
Spread the filling in the center and leave the sides. Sprinkle some pizza seasoning.

                              

 
Fill in cheese of your choice. As I had cheese slices and was in hurry I used that. You can use any cheese of your choice.

                                       

 
 Cut the sides and overlap each slit. Brush the sides with Milk so that the slits stick properly. Brush with milk and decorate with olives for jalapenos.

                                       
 
 
Set aside for 45 minutes or till well proofed.
BAKE IN PREHEATED OVEN AT 200 C FOR 25-30 MINUTES,OR UNTIL GLODEN BROWN.
(time varies from oven to oven)
Set aside for 10 minutes after baking,serve with a chilled drink and salads!
 




 
 
NJOY THE VEG CLAZONE