Preparation time 20 minutes Baking time 30 minutes
• 4 cups self-raising flour
• 3 cups full-cream plain yoghurt • / cup basil pesto (or any flavour pesto)
• 125 g salami slices or ham
• 2 cups grated mozzarella
1 Preheat the oven to 200° C. Add 3 cups of self-raising flour and the yoghurt to a large mixing bowl. Stir with your hand until a dough forms. Dust flour onto a clean work surface and turn out the dough. Knead until smooth. Add some of the extra flour to bring the dough together if necessary – it doesn’t have to be perfectly smooth.
2 Using a rolling pin, flatten the dough into a rectangle of about 30 cm x 40 cm on a floured surface. Spread pesto all over it, and add the salami and cheese. Roll the dough up lengthwise.
3 Use a sharp knife to cut the roll into 3 cm-thick slices. Arrange the slices flat in a greased oven dish (baking paper is optional). Bake the pizza wheels for about 30 minutes or until cooked. Add a small handful of basil leaves for a fresh flavour. The pizza wheels taste best on the same day.