2 1/2 cups plain flour
2 tsp Baking Powder
2 tbsp butter
1/2 tsp salt
Milk – enough to make dough
Mix the dry ingredients in a bowl.
Rub the butter into the flour till it resembles breadcrumbs
Make soft dough using the milk.
Leave the dough to rest whilst you make the filling
- 1 medium onion, chopped
- 2 tomato, chopped (optional)
- 1 peppers green or red or yellow , chopped
- 125g mushrooms, chopped
- 1 cup sweetcorn
- 200g cheese, grated
- 1-2 tsp Italian herbs,
- 1/2 tsp chillie flakes (optional)
- 1/4 tsp salt
- 1/2 tube tomato Puree
Make sure you cut all the vegetable small, otherwise it will become difficult to cut out the pizza wheels.
Mix everything except the tomato puree.
Roll out the dough into a large rectangle. making sure to dust the surface and the dough with flour or it will stick.
Spread over the tomato puree and spread out the filling evenly on top of the dough
Roll into a Swiss roll, pinch the edges to ensure filling doesn’t fall out. Cover in plastic wrap and place in fridge for at least 1 hour
Remove from the fridge, slice into 1 cm slices.
Place on a tray covered with grease proof paper.
Bake in oven for 12 – 15 mins. Gas mark 4/180
Once sliced Can be frozen