Makes one large pizza
- 1 portion of basic white bread dough
- 100g/4oz cheese, chopped into chunks or grated
- 4 tbsp tomato purée or passata
- 50g/2oz olives, sliced
- 50g/2oz sun-dried or fresh, de-seeded tomatoes, chopped
- Fresh or dried herbs
Prove until doubled in size, then cut into 4 pieces.
Roll out each piece into a long 'sausage' about 30cm/1ft long.
Form a large spiral on a large, greased baking sheet, pressing the ends of each 'sausage' together.
Make sure that there is a gap of around 2cm between each loop of the spiral.
Spread the tomato purée roughly over the dough.
Sprinkle the other toppings over randomly.
Leave to rise for 30 minutes.
Bake in a pre-heated oven at 220C/200C Fan/ Gas 7/425F for 10-15 minutes. or until the cheese and bread are starting to brown.
Suitable for freezing.
Vegan variation: Simply substitute the dairy cheese for your favourite vegan cheese.
Buffet variation: Make mini pizza whirls.
I'm linking this recipe to Bready, Steady Go, hosted by Jen’s Food and Utterly Scrummy Food For Families.