Ham, Mushroom & Zuchini Pizza Scrolls
These pizza scroll are super tasty and easy to make - great for the kids to get involved! Swap out or add in any fillings to suit you. Perfect for school lunch boxes or an afternoon snack!
- In a large bowl, combine 1/2 cup of the warm water with the sugar and yeast. Let sit for 5 minutes.
- Add the remaining 1 cup of warm water, olive oil, salt and vinegar. Using an electric beater, beat on medium-low speed, gradually adding the flour until a dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 3-4 minutes or until smooth and elastic. The dough should be slightly sticky and slowly bounce back when poked.
- Place in an oiled bowl, turning to coat all sides of the dough in the oil. Cover and leave to rise in a warm place until doubled in size - about 1 to 1 1/2 hours.
- Preheat the oven to 200°C (180°C fan bake) and line a baking tin with baking paper.
- Gently punch the dough down and turn out on to a lightly floured counter top. Divide the dough into 2 pieces. Roll each piece into a rectangle about 20 x 30cm.
- Spread the passata evenly over the dough. Sprinkle with the mixed herbs and garlic powder before evenly layering the cheese, ham and vegetables.
- Firmly roll up into a log from one of the short sides. Cut each log into 8 even slices and arrange cut-side up in the tin, quite close together but not squashed.
- Bake for 25-30 minutes or until golden brown. Remove from oven and set aside to cool. Enjoy!
2 1/4 tsp natural instant yeast
2 tsp organic raw sugar
1 1/2 cups warm water
3 tbsp organic extra virgin olive oil
1 1/2 tsp Himalayan salt
1 tsp organic apple cider vinegar
3 3/4 - 4 cups organic unbleached all-purpose flour
1/2 cup organic tomato passata
1 tsp organic mixed dried herbs
1 tsp organic garlic powder
1 cup mozerella cheese, shredded
150g ham, roughly chopped
1/2 cup mushrooms, thinly sliced
1 medium zucchini, grated with excess liquid removed
OTHER FLAVOUR COMBINATIONS
Spinach & Feta
Vegemite & Cheese
Pineapple & Salami
Musroom & Capsicum
SHORT DESCRIPTION
These pizza scroll are super tasty and easy to make - great for the kids to get involved! Swap out or add in any fillings to suit you. Perfect for school lunch boxes or an afternoon snack!
DESCRIPTION
- In a large bowl, combine 1/2 cup of the warm water with the sugar and yeast. Let sit for 5 minutes.
- Add the remaining 1 cup of warm water, olive oil, salt and vinegar. Using an electric beater, beat on medium-low speed, gradually adding the flour until a dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 3-4 minutes or until smooth and elastic. The dough should be slightly sticky and slowly bounce back when poked.
- Place in an oiled bowl, turning to coat all sides of the dough in the oil. Cover and leave to rise in a warm place until doubled in size - about 1 to 1 1/2 hours.
- Preheat the oven to 200°C (180°C fan bake) and line a baking tin with baking paper.
- Gently punch the dough down and turn out on to a lightly floured counter top. Divide the dough into 2 pieces. Roll each piece into a rectangle about 20 x 30cm.
- Spread the passata evenly over the dough. Sprinkle with the mixed herbs and garlic powder before evenly layering the cheese, ham and vegetables.
- Firmly roll up into a log from one of the short sides. Cut each log into 8 even slices and arrange cut-side up in the tin, quite close together but not squashed.
- Bake for 25-30 minutes or until golden brown. Remove from oven and set aside to cool. Enjoy!
INGREDIENTS
2 1/4 tsp natural instant yeast
2 tsp organic raw sugar
1 1/2 cups warm water
3 tbsp organic extra virgin olive oil
1 1/2 tsp Himalayan salt
1 tsp organic apple cider vinegar
3 3/4 - 4 cups organic unbleached all-purpose flour
1/2 cup organic tomato passata
1 tsp organic mixed dried herbs
1 tsp organic garlic powder
1 cup mozerella cheese, shredded
150g ham, roughly chopped
1/2 cup mushrooms, thinly sliced
1 medium zucchini, grated with excess liquid removed
OTHER FLAVOUR COMBINATIONS
Spinach & Feta
Vegemite & Cheese
Pineapple & Salami
Musroom & Capsicum
Method
