Pinwheel pizzas

30-60 minutes 400 kcal or less al fresco buffet ciabatta mix finger food homemade individual kids lunchbox make ahead picnic pizza pie summertime

N/A

Makes 8

Source

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.