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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

Nutrition: per pizza

  • kcal271
  • fat11g
  • saturates5g
  • carbs31g
  • sugars1g
  • fibre1g
  • protein12g
  • salt1.3g
    low
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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.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.6 ratings

blackie

A star rating of 3 out of 5.

Too bread like for us much prefer the puff pine wheels pizza a lot lighter and tastier

abcdefghijord avatar

abcdefghijord

A star rating of 5 out of 5.

Made these but made my own bread (500g strong white bread flour, 7g dried yeast, 4g salt - mix together in a bowl and make a well, then add 3tbsp of oil and 300ml of water and mix. If using a mixer kneed for 10 mins until soft and smooth then oil a bowl add the dough and cover and leave in a warm…

startles

question

Can these be baked then cooled...frozen then at a party be thawed or cooked straight in the oven?

lisasweeney

family loved them and really easy! will definately make them again

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