PIZZA WREATH

SERVES 6 PREP 20 MINS COOK 25 MINS

✦ 2½ cups self-raising flour ✦ 60g butter, chilled, chopped ✦ ¾ cup milk ✦ 2 tbsp tomato pizza sauce ✦ 1 cup grated pizza cheese ✦ 80g packet pepperoni, sliced ✦ ¼ cup chopped basil, plus small leaves to serve ✦ ½ green capsicum, finely chopped ✦ ½ small red onion, finely chopped, plus extra to serve ✦ torn bocconcini, halved cherry tomatoes, to serve

1 Preheat oven to 220°C. Grease and line an oven tray with baking paper.

2 Sift flour into a large mixing bowl. Rub in butter, using fingertips. Season.

3 Make a well in the centre of flour. Pour in milk, reserving 1 tbsp. Using a knife, “cut” through the mixture to form a soft, sticky dough. Don’t over-mix.

4 Turn dough out onto a lightly floured surface. Knead lightly. Press or roll out to form a 45cm rectangle 1cm thick.

5 Spread pizza sauce over dough. Top with cheese, pepperoni, basil, capsicum and onion.

6 Roll up to form a log, then bring edges together to join, to form a circle, brushing ends with a little reserved milk and pinching dough to seal. Cut dough into 3.5cm-thick slices around edge of wreath. Brush with remaining milk. Bake 25 mins until scrolls sound hollow when tapped.

7 Sprinkle with extra finely chopped red onion. Serve topped with combined extra basil leaves, bocconcini and tomato.