​

1. Activate yeast in warm water with a pinch of sugar.

2. Mix together flour and salt.

3. Drizzle over olive oil and yeast mixture.

4. Knead for 10 minutes.

5. Prove for 1 hour or until double in size.

​

​

1. While your dough is proving, sauté onions and garlic in some olive oil.

2. Add in tomatoes and sauté for a minute.

3. Add in mushrooms and cook for 4-5 minutes until all liquid has evaporated.

4. Add in tomato ketchup, chilli flakes, oregano and season with salt and pepper. Mix everything well.

5. Once you have a dry mixture, switch off the heat and add in the capsicum and parsley. Mix and let the mixture cool down completely.

Assembly

1. Once the dough has had its first proof, knead the dough lightly and roll it out to about 1 cm thickness on a well floured surface.

2. Dust off the excess flour and spread the filling evenly over the dough leaving half an inch of space on the top and bottom.

3. Grate mozzarella cheese over the top and begin to roll the dough tightly. Since my mozzarella cheese was too soft, I cut it into thin strips and layered them in as I rolled.

4. Once rolled, cut into about 5-6 cm wide pieces and arrange them vertically in a lined and greased baking tin. I used a 7” round tin.

5. Leave the pizza rolls to prove for the second time for about 45 minutes.

6. Finally, bake them off in a preheated oven at 190°C for 30 minutes or until golden brown on top. Add some extra cheese on top 10 minutes before it’s done. Enjoy them hot from the oven!