Name: Pinwheel pizzas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 8
Cuisine: Italian
Ingredients: olive oil for the tin; 500g pack bread mix; flour for dusting; 50g mature cheddar grated; 4 tbsp tomato purée; handful basil roughly torn; 1 whole roasted pepper from a jar, cut into strips; 70g pack pepperoni chopped; 125g ball mozzarella torn into chunks

olive oil
for the tin
500g pack bread
mix
flour
for dusting
50g mature cheddar
grated

For the filling

4 tbsp tomato purée
handful basil
roughly torn
1 whole roasted pepper
from a jar, cut into strips
70g pack pepperoni
chopped
125g ball mozzarella
torn into chunks

Method

step 1
Oil a 25cm springform tin. Make up the bread mix following pack instructions.
step 2
Turn the dough onto a lightly floured surface and roll out to an oblong 35 x 22cm using a rolling pin. Spread the tomato purée over the dough (leaving a border of dough plain all the way round), then scatter with the basil, pepper, pepperoni and mozzarella.
step 3
Carefully and firmly roll up from the longest side to make a Swiss roll, then slice evenly into 8 thick pinwheels. Arrange 7 around the edge of the tin and put the eighth in the centre. Cover the tin with cling film and leave in a warm place until well risen. Depending on the heat in the room, this can take up to 1 hr.
step 4
Heat oven to 240C/220C fan/gas 7. Remove the cling film, scatter with the cheddar and bake for 12-15 mins until golden.