Feeding the Funky Bunch: Pizza Scrolls


To say these pizza scrolls are popular in my house (and other people’s houses, and playgroup, and at parties …) is an understatement. They are really yummy and this version is nice and healthy. Obviously you can choose any fillings you like, the one’s pictured here are a classic hawiaan with some extra veg thrown in. The dough for these is a breeze too. It comes together really well, doesn’t need to be rested and is easy to roll out.

Ingredients:  Dough

  • 150g self-raising flour
  • 150g wholemeal self-raising flour
  • 1tbs raw sugar
  • 50g cold butter, cubed
  • 180g (3/4 cup) milk

Thermomix Method: Dough

  1. Weigh flours, sugar and butter into TMX
  2. Mix 20 sec, Sp 4
  3. Pour in milk
  4. Set TMX to closed-lid position and Knead for 45sec
  5. Turn out dough onto floured bench
  6. Knead by hand for a few seconds, just enough to bring it together
  7. Divide dough in half
  8. Working with one half at a time, roughly shape into a rectangle and roll out to approx 50cm x 20cm, approx 3mm thick

You end up with two 50cm x 20cm rectangles which you will top, roll and slice.

This makes approximately 40 pizza scrolls in total.

Non-Thermomix Method: Dough

  • Using a food processor:
  1. Place flours, sugar and butter in food prcoessor and mix to a breadcrumb consistency
  2. Slowly pour in the milk while processor is mixing until a dough forms
  3. Follow from step 5 of the Thermomix Method above
  • By hand:
  1. Place flours, sugar and butter in a bowl
  2. Rub together to a breadcrumb consistency
  3. Add milk
  4. Mix and knead until a dough forms
  5. Follow from step 5 of the Thermomix Method above

Ingredients & Method: Topping

1. Spread your rolled out rectangles of dough with your base mix

  • You can use whatever base is appropriate for your fillings – tomato, pesto, flavoured oil
  • Here I’ve used a tomato base which is organic tomato paste with dried italian herbs, black pepper, pink salt and finely grated carrot mixed through. I use about 100g tomato paste with a whole carrot grated in and divide it between the two rolled out rectangles of dough. Of course, this comes down to personal taste and does not need to be particularly precise

2. Sprinkle on pizza toppings and cheeses

  • You can use whatever combinations of toppings you like
  • I usually try to add a couple of finely chopped or grated fresh veg like capsicum, mushroom and zucchini
  • Using a mix of cheeses like cheddar and mozzarella or feta is delicious
  • A couple of our favourite combinations are:
  • sun-dried tomato, olive, mushroom, capsicum, cheddar and feta
  • pineapple, fresh tomato, zucchini, bacon, cheddar and mozarella

How to make Pizza Scrolls

  1. Pre-heat oven to 180C
  2. Take one half of dough and roll out to form a rectangle approx 50cm x 20cm, approx 3mm thick
  3. Spread with base mix, then sprinkle evenly with toppings leaving a 2cm border along the long sides of the rectangle free of toppings
  4. Rolling from the long edge at the top, fold the dough over itself and roll tightly into a log
  5. Using a sharp knife, slice into approx 2cm thick slices
  6. Place cut-side up on a lined tray
  7. Bake 18-20 minutes, 180C

Pizza Scrolls




5 responses »

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