Ingredients:

Pizza Dough:

• 250g all purpose flour
• 160 ml warm water
• 3.5 g active dry yeast (1 tsp)
• 1 tbsp. olive oil + extra for greasing
• ½ tsp salt

Pizza Filling:

• 1 onion, sliced
• 3-4 garlic cloves, chopped
• 1 tomato, chopped
• 7-8 button mushrooms, sliced
• ½ capsicum, sliced
• 1 tbsp. tomato ketchup
• 1 tsp chilli flakes
• 1 tsp oregano
• Basil, finely chopped
• Salt and pepper to taste
• Olive oil
• Mozzarella cheese, grated

Process:

Pizza Dough

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 10–15 minutes.
5. Proof for 1 hour or until double in size.

Pizza Filling

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 basil. 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. Sprinkle grated mozzarella cheese over the top.
4. Begin to roll the dough tightly and pinch the seam closed.
5. Cut the log into about 5-6 cm wide pieces and arrange them vertically in a lined and greased baking tin. I used a 7” round cake tin.
6. Leave the pizza rolls to proof for the second time for about 45 minutes.
7. 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.
8. Once done, allow the pizza rolls to rest for 5-10 minutes. Serve warm.