Eggless pull apart pizza / calzone loaf
Feast on this stunning eggless pull apart pizza / calzone that is shaped like a butterflake loaf
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Browsing through the King Arthur Flour website, I came about the pull apart butterflake herb loaf and I knew I had to make it especially after the overwhelming response that I had on my first pull apart bread – sunflower bread.
The original recipe calls for pull apart flakes that are generously slathered with butter and herbs and then baked in a loaf to a perfection. The dough used is an enriched dough which adds to that buttery goodness. However, in my recipe, I am going the other way. Taking inspiration from the folding technique, I am going to show you how to make calzone butterflake loaf from a basic pizza dough. I am not using any additional flavour enhancers in the dough simply because I want the dough to be sturdy since we are going to fill it with cheese and veggies reminiscent of pizza flavours.
I have used grated zucchini (don’t squirm your nose yet 🙂 You won’t be able to taste zucchini at all! In fact, it makes the flake moist and delicious), roasted cherry tomatoes and marinated chili peppers as a filling. I would have preferred to use ricotta cheese in the calzone flakes but didn’t have any ricotta or paneer to make ricotta from paneer so went ahead and used mozzarella instead which was lying around in the fridge. So therefore, you know, this recipe is extremely customizable, put any filling of your choice – sweet, savoury, spicy…possibilities are endless here.
In the method, I have given two ways to shape this bread. One which is the original way of using a cutter and making rounds and the other of dividing the dough in 10 equal dough balls and rolling (do have a look at the photo gallery). Personally, I preferred the later one as I had no scrapes to deal with. However, if you decide to use the first method of using the cutter, you can use the scrapes by rolling in small dough balls and then pushing them in a muffin tin with generous amount of garlic butter.
Do make and please do let me know in the comments below how it turned out for you. It would make my day!
If you liked this recipe, you may want to have a look at some of these as well:
Recipe Card
Eggless pull apart pizza / calzone loaf
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
3.30 hours
COOK TIME
30 minutes
SERVINGS
makes one 9 inch loaf
Author: Hema B Kathrani | Cuisine: International | Category: Breads
Prep Time: 3.30 hours | Cook Time: 30 minutes | Servings: makes one 9 inch loaf
Feast on this stunning eggless pull apart pizza / calzone that is shaped like a butterflake loaf
Ingredients
- To activate the yeast:
- 120 ml water
- 1 ½ tsp yeast
- 1 tbsp sugar
- To make the dough:
- 1 ½ cups plain flour
- ¼ tsp salt
- 1 tbsp flavourless oil
- For the filling:
- For the tomatoes:
- 1 cup cherry tomatoes
- 2 tsp extra virgin olive oil
- Salt and pepper to taste
- For chili peppers:
- 7 chili peppers
- 1 tbsp lemon juice
- Salt and pepper to taste
- 10-12 mozzarella cheese slices *read notes
- ½ cup shredded zucchini
- 1 tsp mixed Italian seasoning
- Salt and pepper to taste
- For the tomatoes:
- For the glazing:
- 1 tsp red chili flakes
- 2 tsp finely chopped garlic
- 2-3 tbsp melted butter
Method
- Activating the yeast:
- In a bowl, mix 120 ml of warm water, sugar and instant yeast. Stir well.
- Keep it aside till the mix becomes frothy.
- Make the dough:
- In a large bowl, combine flour, salt, oil and the frothy yeast mix until it comes together.
- Remove the dough on to a clean surface and knead the mix in a soft, pliable dough.
- Place it in a greased bowl and cover it for an hour or until it doubles.
- Prepare the filling:
- Tomatoes:
- Cut the cherry tomatoes in half and coat it with extra virgin olive oil, salt and pepper.
- Place it in baking pan and roast in the oven at 180 C until juicy and tender.
- Chili peppers:
- Chop the peppers in small pieces and marinate in lemon juice, salt and pepper.
- Keep it aside for at least 15 minutes.
- Zucchini:
- grate the zucchini with the skin and leave it over the colander so that the excess water can drain.
- Keep it drained until you are ready to stuff and just before putting in the flakes, add Italian seasoning and mix well.
- Tomatoes:
- Shape the dough: Option A: using the round cutter:
- Gently deflate the dough and remove the dough on a clean counter surface.
- Dust the dough with little flour and roll it in a 12-inch circle.
- Using a 4-inch round cutter, cut 10 circles and remove the scrapes.
- Take one 4-inch circle in your non-dominant hand and put 1 tsp roasted tomatoes, 2-3 marinated chili peppers, 1 tsp shredded and drained zucchini and a slice of mozzarella on one side of the circle.
- Fold the circle and pinch the seams tightly.
- Place the calzone seam side up in a greased 9-inch loaf pan.
- Repeat the same with the other circles and place them in the greased pan.
- Roll the scrapes in small dough balls and place them in a muffin pan.
- Cover the loaf as well as the dough balls until it almost doubles in volume.
- Shape the dough: Option B: dividing the dough in 10 equal parts:
- Gently deflate the dough and remove the dough on a clean counter surface.
- Divide the dough in 12 equal dough balls.
- Working with one dough ball at a time, dust the ball with little flour and roll it in a 4-inch circle.
- Place the circle in your non-dominant hand and put 1 tsp roasted tomatoes, 2-3 marinated chili peppers, 1 tsp shredded and drained zucchini and a slice of mozzarella on one side of the circle.
- Fold the circle and pinch the seams tightly.
- Place the calzone seam side up in a greased 9-inch loaf pan.
- Repeat the same with the other dough balls and place them in the greased pan.
- Cover the loaf and keep it aside for second proofing until it almost doubles in volume.
- Prepare the glazing:
- In a bowl, combine melted butter, red chili flakes and garlic.
- You may need more for the scrapes balls if you roll the dough using option A.
- Baking the loaf:
- Pre heat the oven to 180 C
- Keep a tray with 2 glasses of water at the bottom rack to create steam in the oven
- Gently brush the top of the loaf with the prepared glazed mix.
- Generously coat the scrapes balls too if you have used the option A technique.
- Bake the loaf (and the muffin pan) in the oven for at least 25 minutes.
- Cover the loaf with an aluminum foil for the last 5 minutes of the cooking time.
- Remove from the oven and let it cool in the pan for 5 minutes.
- Gently, flip the pan and remove the bread on a wire rack to cool.
- Pull apart each calzone flake and enjoy!
Notes
- You can also use grated mozzarella or ricotta or any other cheese of your preference.
- Use roasted tomatoes but not its juice and drain the shredded zucchini well before using.
- Do cool the loaf before pulling the flakes gently to ensure it does not tear.
- Pinch the seams well before placing in the loaf tin so that the calzone does not open up during second proofing.
- Each flour is different. If you find your dough too sticky, add 1 tbsp of flour to the mix.
- The temperature of the water should be warm, not hot. To test, simply put your finger in the bowl. If you are able to comfortably keep you finger in, it is good to go.
- If your yeast mix does not become frothy and bubbly in 10 minutes, it is best to discard and start again.
- Creating a steam environment makes the crumb of the bread softer while giving a golden crust on the top.
- I use US cup measurement which is 1 cup = 235 ml
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www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
4 thoughts on “Eggless pull apart pizza / calzone loaf”
It seems a very lovely receipe. Definitely will try. Thank you
Thank you so much for the feedback! Do tag me with your creation, I would love to see it 🙂
Hi mam I tried ur calzone pockets.. It’s a wonderful recipe. Everyone at home loved it .It was very soft.thanks mam
Hello Mangala, Thank you so much for your feedback. I am so happy that your family enjoyed the calzone 🙂