Food & Wine
Julie Goodwin’s tear and share pizza scrolls
Pizza is great enough already, but these pizza scrolls take it to the next level. Easy to customise, you can alter this recipe to make it even better.
Makes: 12 scrolls
Ingredients:
- 3 cups plain flour
- 2 teaspoons (7 g/1 sachet) dried yeast
- 1½ teaspoons salt
- 1¼ cups lukewarm water
- 1 tablespoon olive oil
- ⅓ cup tomato paste
- ½ cup grated tasty cheese
- ½ cup grated mozzarella cheese
- Handful of baby spinach leaves
- 4 shallots (spring onions), finely sliced
- 100 g shaved hot salami
- 1 egg, beaten
Method:
- Make the dough a few hours in advance. In a large bowl, combine the flour, yeast and salt and mix thoroughly. In a separate bowl, combine the water with the oil and pour into the dry ingredients. Mix thoroughly again. Knead in the bowl for a few minutes, until all the ingredients are combined. Cover and put in a warm place for at least an hour, or until the dough doubles in size. (If the weather is cold, we sit ours under the heat lamps in the bathroom.)
- Preheat the oven to 200°C and line a baking sheet with baking paper.
- Sprinkle some flour on the bench top and roll the pizza dough out into a rectangle about 25 x 35 cm. Lay the dough so that the long edge is aligned with the edge of the bench. Using a spoon, spread the tomato paste over the dough, right to the edges. Scatter the 2 cheeses evenly over the top. Spread the spinach and shallots over the cheese then top with the salami.
- Starting at the edge closest to you, roll the dough into a Swiss-style roll. Carefully lift onto a cutting board and slice into 12 even pieces.
- Place the slices on their side on the baking tray, just touching. Brush with egg and bake for 30 minutes or until golden brown.
Note: This recipe is easily varied – put your own favourite topping in the scroll as you would if making a pizza.
Recipe courtesy of Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.