Take 2 tbsps warm water in a small bowl,
add yeast and sugar and mix well. Set aside to activate.
Put multigrain flour in a planetary mixer, add
salt, 2 tbsps olive oil and mix. Add the activated yeast and mix. Add sufficient water to knead into a soft dough. Transfer into a big bowl, cover with a damp cloth and set aside to prove.
Cut onion into rings.
Heat ½ tbsp olive oil in a non-stick pan, add
onion rings and saute.
Chop green chilli and add along with corn
kernels and tomato. Saute for 2-3 minutes and transfer into a bowl.
Crumble cottage cheese and cheddar cheese
and add to the corn mixture. Tear basil leaves and add along with and crushed peppercorns. Mix well and set aside to cool down to room temperature.
Preheat oven to 250º C. Grease a baking tray
with some olive oil.
Dust the worktop with some flour and roll out
the dough into a large disc. Use a medium size cookie cutter and cut out 4 discs.
Brush the edges of the discs with some water
and place a portion of the corn filling in the centre. Fold the calzone into a semicircle and pleat the edges.
Place the calzones on the greased tray and
brush some olive oil. Put the tray in the preheated oven and bake for 10-15 minutes.