Jalapeno Stromboli (Pizza Pocket)

Strombolis are pizza pockets, usually stuffed with veggie, pizza sauce and cheese.

Ingredients:

To make the pizza dough1 3/4 cups all purpose flour (maida)
¼ cup semolina flour (rava)
1 cup wheat flour (aata)
1 pkt active dry yeast (21/4 tsp)
Salt –sprinkle to taste
Sugar 2 tbsp
Olive Oil ¼ cup

For the Stromboli:
1/3 portion of the pizza dough
3 tbsp Pizza Sauce (recipe follows)
2 tbsp pickled Jalapenos
A handful of grated cheese (pizza blend or Mozzarella)
Milk for brushing

Microwave 1/2 cup water for just 20- 30 seconds till warm. Mix yeast, sugar and warm water. Allow it to sit till it froths up.
Mix flour, salt and oil. Add the yeast water and continue to mix well thoroughly.
Make a firm dough. Sprinkle some more oil in your hands and smear it around the dough.
Close with a wet kitchen towel. Allow it to rest for about 6 hours.
Punch the dough as it increases in volume every 2 hours.
It is actually enough if you allow it to sit for 2 hours. However, the texture improves if the dough sits for long. It would be great if you allow it to sit in the fridge for a day!

Roll out the dough with a rolling pin. Use semolina flour for dusting.
Bring it to a rectangular shape.
Leaving 1 inch border, first add a layer of sauce in the centre
Next add the sliced pickled jalapenos
Top it off with a handful of cheese
With wet finger tips, fold the dough into a pizza pocket
Brush the surface with ample olive oil or milk.
Place it on a pizza stone/crisper or cast iron griddle.
Bake at 550-600F or the highest setting in your oven for about 7-10 minutes or till well cooked evenly.

To make the Pizza sauce:

This is the recipe for the tomato pizza sauce.

Ingredients:
Small can of crushed tomato
1/8 tsp dried basil
1/8 tsp dried oregano
1/4 tsp chilli flakes
1/4 tsp salt
1 tsp sugar
1/4 tsp freshly cracked pepper

Add some oil in a pan, add the crushed tomatoes and the rest of the ingredients and bring to a boil, the sauce is ready.

Calorie count: 620 cal approx