Tear and share pizza scrolls

Australian Women’s Weekly NZ - - CONTENTS -

Tear and share pizza scrolls MAKES 12 PREP AND COOK TIME 50 MIN­UTES (+ RIS­ING TIME)

3 cups (450g) plain flour 2 tea­spoons (7g/1 sa­chet) dried yeast 1½ tea­spoons salt 1¼ cups (310ml) luke­warm wa­ter 1 ta­ble­spoon ex­tra vir­gin olive oil ⅓ cup (95g) tomato paste ½ cup (60g) grated tasty cheese ½ cup (50g) grated moz­zarella cheese ½ cup baby spinach leaves 4 spring onions, sliced finely 75g shaved hot salami 1 egg, beaten 1 Make the dough a few hours in ad­vance. In a large bowl, com­bine the flour, yeast and salt. Com­bine the wa­ter with the oil and pour into the dry in­gre­di­ents. Mix thor­oughly. Knead in the bowl for a few min­utes un­til all the in­gre­di­ents are com­bined. Cover and put in a warm place for an hour or un­til the dough dou­bles in size. 2 Pre­heat the oven to 200°C (180°C fan­forced); line oven tray with bak­ing pa­per. 3 Sprin­kle some flour on the bench and roll the dough out into a rec­tan­gle 25cm x 35cm. Lay the dough so that the long edge is fac­ing you. Us­ing a spoon, spread the tomato paste over the dough, right to the edges. Scat­ter the cheeses, spinach and spring onions evenly over the top. Lay the salami over the top. 4 Start­ing at the long edge clos­est to you, roll the dough into a log. Cut the log into 12 even pieces. 5 Place the slices, cut-side up, on the pre­pared bak­ing tray, just touch­ing. Brush with the egg and bake for 30 min­utes or un­til golden brown. Suit­able to freeze. Not suit­able to mi­crowave.

“For a veg­e­tar­ian ver­sion, re­place the salami with roasted cap­sicum.”

Tear and share pizza scrolls

Lay the salami pieces over the scroll top.

Slice the scroll and lay the pieces on the tray.

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