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 green onions (green shallots), 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 it 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 green 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.”