Pinwheel pizzas
Use a packet bread mix to roll up individual pizza buns filled with tomato, basil, mozzarella and pepperoni
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Prep:30 mins
Cook:15 mins
Plus rising - Easy
Nutrition per serving
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kcal 271
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fat 11g
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saturates 5g
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carbs 31g
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sugars 1g
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fibre 1g
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protein 12g
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salt 1.3g
Ingredients
- olive oil, for the tin
- 500g pack bread mix
- flour, for dusting
- 50g mature cheddar, grated
- 4 tbsp tomato purée
- handful basil, roughly torn
- 1 whole roasted pepper, from a jar, cut into strips
- 70g pack pepperoni, chopped
- 125g ball mozzarella, torn into chunks
Method
Oil a 25cm springform tin. Make up the bread mix following pack instructions.
Turn the dough onto a lightly floured surface and roll out to an oblong 35 x 22cm using a rolling pin. Spread the tomato purée over the dough (leaving a border of dough plain all the way round), then scatter with the basil, pepper, pepperoni and mozzarella.
Carefully and firmly roll up from the longest side to make a Swiss roll, then slice evenly into 8 thick pinwheels. Arrange 7 around the edge of the tin and put the eighth in the centre. Cover the tin with cling film and leave in a warm place until well risen. Depending on the heat in the room, this can take up to 1 hr.
Heat oven to 240C/220C fan/gas 7. Remove the cling film, scatter with the cheddar and bake for 12-15 mins until golden.
