PIZZA BUNS

Ditch the sarnies and try our pizza buns! Swirl through your favourite pizza toppings to make it your new signature bake.

MAKES 6

✣ 500g (1lb 2oz) strong white bread flour, plus extra for dusting

✣ 7g sachet easy-bake yeast ✣ Semolina, for dusting (optional)

✣ 150-200g (5-7oz) passata or other smooth sauce

Your choice of fillings; we used:

✣ 250g (9oz) grated mozzarella

✣ 100g (3½oz) pitted olives, sliced

✣ 100g (3½oz) sliced chorizo or sliced ham

✣ Fresh basil leaves

You will need:

✣ 25x33cm (10x13in) roasting tin, the base lined with baking parchment

1

Put the flour, yeast and 1tsp fine salt into a large bowl and stir together. Make a well in the centre and pour in 300ml (10fl oz) lukewarm water. Using a spatula, bring the mixture together roughly, then tip out onto a surface. 2

Knead for 10 mins until smooth and elastic, trying not to add too much flour. Shape the dough into a ball and place into an oiled bowl. Cover with a clean tea towel and place somewhere warm for 1-2 hrs, or until doubled in size.

3

Lightly dust the work surface with semolina or flour and roll out the dough into a 30x45cm (12x18in) rectangle. Spread over the passata, taking it right to the outside edges, then arrange the fillings on top. Roll the dough up from the short side and make a thick roll. Using a sharp knife, cut into 6 thick rounds.

4

Place the buns, cut side up, into the greased tin, leaving about 1cm (½in) between each one. Leave to rise for about 40 mins in a warm place, until risen and just touching together.

5

Preheat the oven to 220C/Gas 7. Brush the buns with a little more oil and bake for 20-25 mins until golden.