Calazone

Calazone is something I have seen at bakerys, but rarely tried, because there has always been something else I would rather have. The problem also had to do with the stuffing- at commercial establishments, you are bound by what they decide you should be having, while in fact, you may want to have something quite different.
When I started baking bread, one of the things I wanted to try out was calazone. This is my first attempt, and has a slightly "last minute" stuffing.

2 1/4 tsp active dry yeast
1 cup warm water
1 tbsp sugar
2 cups flour

2 cups oats
2 tbsp olive oil

1/2 tsp salt

 

For the filling:

1 onion, chopped

3 pods garlic

1 tomato

3 tbsp olives, chopped

3 tbsp cheese

butter or olive oil

chilli flakes, salt to taste

 

Method

In a large bowl, combine yeast, warm water (only about 1/3 cup), and sugar. Let stand for 10 minutes, until foamy.  If the yeast doesn't become foamy, let it rise for 10 minutes more- unless it is foamy, you are better off throwing it out and starting afresh

Add in flours, and salt and mix well. Add the olive oil, and mix till crumbly.

Add the yeast, and knead for about 2 minutes. Cover the bowl and let rise for 60 minutes in a warm place. 

 

Meanwhile, saute the onions and garlic till transparent. Add tomatoes and cook till slightly mushy. Add olives, salt and chilli flakes. Keep aside.

Deflate the dough, divide it into six equal parts, and roll them all out into circles. Place the filling in one half, put a layer of cheese, bring the other half down, press into place, and let it rise for another 20 minutes.

Preheat oven to 200°C. Brush the top with some oil, and bake for 20 minutes till well browned and crispy.

 

 

 In this particular case, I did not give sufficient second rise, so it is not as spongy as it could be.