Jalapeno stromboli (pizza pocket)

Ingredients

• To make the pizza dough
• 1 3/4 cups all purpose flour (maida)
• ¼ cup semolina flour (rava)
• 1 cup wheat flour (aata)
• 1 pkt active dry yeast (21/4 teaspoon)
• Salt sprinkle to taste
• Sugar 2 tablespoons
• 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)

2)Pizza sauce:

• 8-10 Tomatoes (or a can of tomato puree)
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 tsp freshly cracked pepper

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Preparation

• 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. If you use eggs at home, you can apply egg wash instead. Place it on a pizza stone or a chappati/tortilla cast iron griddle. Bake at 550-600F or the highest setting in your oven for about 7-10 minutes or till well cooked evenly.
• 2)Pizza sauce:
  Boil tomatoes in water till the skin cracks. Peel off the skin. Keep aside Add the peeled tomatoes and all the other ingredients to a pan and bring to boil. Add water to bring to desired sauce consistency. Calorie count: 620 cal approx

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