Ingredients
- 3 cups self-raising flour.
- 2 cups full-fat Greek yoghurt.
Pizza Toppings
- 1/4 cup tomato paste.
- 1 cup spinach leaves, roughly chopped.
- 1/2 cup basil, leaves picked, roughly chopped.
- 100 g ham-off-the-bone, diced.
- 1 small red capsicum, diced.
- 80 g Mozzarella, grated.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease and line a round 22cm baking tin.
2. Add flour and yoghurt to a mixing bowl. Combine with a wooden spoon until mixture comes together. Turn out onto a floured bench and knead for a few minutes. Add a little more yoghurt if the mixture is too dry or a little extra flour if the mixture is too wet.
3. Using a rolling pin, roll out dough into a rectangle until 0.5cm thick. Smear dough with tomato paste and sprinkle over remaining toppings.
4. Roll the dough from the long side into a long log. Cut into 4cm pieces and place into the baking tin, squishing together. Place into the oven and bake for 20 minutes until golden.
5. Remove and allow to cool slightly before serving. Wrap each scroll individually and keep in a container in the fridge for up to one week.
Note
Styling by Gemma Lush.
The dough for these scrolls uses only two ingredients. Really! Dead-simple to make, pack them full of your favourite toppings. We've gone for Pizza Pinwheels here, perfect for the kids’ lunchboxes (and a great way to sneak in extra veggies!).
Ingredients
- 3 cups self-raising flour.
- 2 cups full-fat Greek yoghurt.
Pizza Toppings
- 1/4 cup tomato paste.
- 1 cup spinach leaves, roughly chopped.
- 1/2 cup basil, leaves picked, roughly chopped.
- 100 g ham-off-the-bone, diced.
- 1 small red capsicum, diced.
- 80 g Mozzarella, grated.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease and line a round 22cm baking tin.
2. Add flour and yoghurt to a mixing bowl. Combine with a wooden spoon until mixture comes together. Turn out onto a floured bench and knead for a few minutes. Add a little more yoghurt if the mixture is too dry or a little extra flour if the mixture is too wet.
3. Using a rolling pin, roll out dough into a rectangle until 0.5cm thick. Smear dough with tomato paste and sprinkle over remaining toppings.
4. Roll the dough from the long side into a long log. Cut into 4cm pieces and place into the baking tin, squishing together. Place into the oven and bake for 20 minutes until golden.
5. Remove and allow to cool slightly before serving. Wrap each scroll individually and keep in a container in the fridge for up to one week.
Note
Styling by Gemma Lush.