Sunday, March 28, 2010

Pizza Scrolls

It's always a challenge thinking of something savoury to make for the bowlers' afternoon teas.
They generally have a beer as they've finished the game, so sweet things just don't cut it and I loathe making sandwiches. I have made a million sandwiches for packed lunches over the years, I'm sure.

Yesterday, I made Pizza Scrolls, which went down a treat.

Pizza Scrolls
Makes 30

500g white bread mix (I used All About Bread's HiFibre White)
300g water
1 tsp dried yeast
50g olive oil
2 tsp Italian herbs or a handful of fresh (blend on 6 before adding water)
2 Tbsp grated fresh parmesan cheese 

Place all ingredients into Thermomix bowl and knead on dough setting for 2 minutes. Place in a greased bowl in a warm place and cover with a cloth. Leave to rise for half and hour or so. If you don't have a Thermomix, mix ingredients together in a bowl. Turn out on to bench and knead for 5 to 10 minutes.

Meanwhile, prepare the Pizza Sauce:

Pizza Sauce
Makes 2 jars

2 Tbsp olive oil
1 onion, quartered
1 tin tomatoes (440g) or about 6 roma tomatoes
2 Tbsp tomato paste
1 tsp dried Italian herbs or handful of fresh
1 tsp sugar
1 tsp salt

Heat oil on 100 for 1 minute, speed soft. Turn dial to speed 5 and add onions carefully. Place MC cup on immediately and chop for a second or two. Scrape down bowl and cook for 3 minutes on Varoma temperature.
Add all other ingredients and blend on speed 5 for 5 seconds.
Cook on 100 for 20 minutes. Blend again if necessary. Cool before using.

If you don't have a Thermomix, sauté chopped onion in a pan and add other ingredients. Cook for 20 minutes or so. When cool, place in a food processor or blender.

To put together:
Cut dough in half and roll out one at a time into a rectangle shape. To prevent dough from shrinking back when rolling, roll out on a shiny surface which the dough will stick to. Glass cutting boards are good. I happen to have a polished laminex bench top which is perfect.Trim edges of rectangle.
Top with sauce and finely diced toppings such as cabanossi, pineapple, capsicum, mushrooms etc. - no more than three toppings.
Roll up long ends.
Place on to a cutting board and put roll into freezer for and hour for easy cutting if desired. Roll can also be wrapped in plastic wrap and frozen for later use at this stage.

When ready to bake, cut 1 cm slices from roll, place on lined baking tray and re-shape into circles.
Cover with a cloth and allow to rise for about an hour, depending on how warm the room is. In the last 10 minutes, pre heat oven to 220C.
Cover with a blend of parmesan, mozzarella and tasty cheese and bake for 10 to 15 minutes or until lightly browned.
Delicious hot or cold.

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