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BBQ Pulled Jackfruit Calzone
- RECIPE MAKES: 2 Calzone
- COOK TIME: 1hr 25 mins
Method
- Pre-heat oven to 200°C/180°fan/gas mark 6.
- Place ProZero, warm water, dried yeast and psyllium husk powder into a mixing bowl and stir until combined.
- Leave to stand for approximately 10 minutes.
- Add Fate low protein all-purpose mix, olive oil, salt and mixed herbs and mix by hand until a dough forms. Knead for 2 minutes.
- Leave dough to rise for 30 minutes in a warm place.
- Meanwhile prepare the filling by heating olive oil in a pan and fry pulled jackfruit, pepper, onion, mushrooms and garlic for 2 mins or until soft.
- Add the BBQ sauce and cook for another 2 minutes.
- Remove from heat and set aside.
- Return to the dough, dust hands with Fate low protein all-purpose mix and divide dough into two balls.
- Roll one dough ball into an oval of 30cm long x 25cm wide.
- Brush the crust with oil then spread evenly with tomato puree.
- Add half of the jackfruit mixture to one half of the crust leaving a 1 cm border around the edge.
- Sprinkle half of the Violife and the basil over the jackfruit mixture.
- Fold empty side of the crust over so that it encloses the filling and crimp the sides to seal.
- Rub the top with olive oil.
- Repeat steps 9-15 with the second dough ball then bake in the oven for 20-25 minutes..
- Remove from the oven and serve.
Ingredients
Table
