Classic pizza scrolls, just like you’d find at an Aussie bakery. They’re a soft, fluffy bread stuffed with all your favourite pizza toppings. Don’t feel like making dough? You can even use puff pastry!
1 ½teaspoonsinstant dry yeast (or active dry yeast)
1teaspoonsugar
260gbread flour(2 cups / 9.1oz) (notes 2&3)
1teaspoonsalt
3teaspoonsextra virgin olive oil
FILLING
150gshredded cheddar (or mozzarella)
1cupdiced ham (or bacon or mixed chopped pizza meats)
Up to ½ cup extra toppings to your taste(notes 7)
1egg yolk, mixed with a dash of water or milk
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer Easiest option for kneading the dough but it can be done by hand.
Large baking tray
Sharp knife and chopping board
mixing bowls
Instructions
THE PIZZA SAUCE:In a small bowl, combine the passata, tomato paste, herbs, onion powder, salt and sugar and mix well. Set aside.
FOR THE PIZZA DOUGH:Mix the warm water, sugar and yeast in a small bowl and let it sit for 5-10 minutes. It should look frothy on top at the end - if it doesn't you'll need to get a fresh pack of yeast.
In a large bowl or the bowl of a stand mixer with dough hook attached, combine the flour, salt, olive oil and yeasted water mixture.
Mix on low-medium speed for 7-8 minutes until smooth and elastic. See notes for kneading by hand.
Lightly oil a bowl and place the dough inside, flipping until it's lightly oiled all over. Cover with plastic wrap and set aside in a warm place for ½ an hour or until it has doubled in size – see notes.
After it has risen, turn the dough out onto a lightly floured surface. Roll it out to a rectangle, roughly 25cm x 35cm (10x14 inch)
FILLING THE SCROLLSPreheat oven 200°C (180°C fan) / 400F. Line a medium baking tray with baking paper.
Spread ⅔ cup of pizza sauce over the dough
Scatter over the ham (or chosen meats), and other optional toppings. Don't overfill. It's best to keep to 1 ½ cups or less of ham and other filings (not including the cheese).
Sprinkle over most of the cheese, leaving a large handful for topping.
Roll the dough up (from the longest side) into a long log. Cut the log into 8 even pieces with a sharp knife.
Place scrolls onto baking tray approximately 1 inch apart, cut side up. Top with remaining cheese.
Brush the sides with the egg wash.
Bake 20-25 minutes or until golden on the outside and cooked through.
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Notes
TABLESPOONS: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide).
FOR BEST RESULTS: you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop)
FLOUR: The bread flour can be swapped for plain / all purpose flour. Bread flour gives a slightly chewier texture to the baked pizza dough.
YEAST: You can use instant dry or active dry interchangeably. If you have rapid rise, the dough may rise quicker than this recipe states.
KNEADING BY HAND: You can knead the dough by hand but it is a little sticky. Please resist the urge to add flour. It will eventually firm up and stop sticking to your hands and bench top. It should take around 10 minutes to get smooth and elastic.
RISING TIME: Normally half an hour will be enough for the dough to double in size (especially if you place it under a warm light or lamp) but it may take up to an hour or longer in winter. Just make sure it doubles in size.
EXTRA TOPPINGS: Try sliced olives, finely chopped pineapple (dried on paper towel), diced capsicum (bell pepper), diced mushrooms, roasted peppers or sundried tomatoes. See the post for more great ideas.
SLOW RISE: For a more intense flavour to the pizza dough, leave it to rise overnight in the fridge. Then simply roll straight from the fridge and assemble your pizza scrolls.
FREEZING DOUGH: You can freeze pizza dough after the first rise. After turning it out onto a lightly floured surface, shape it into a ball, coat with a little oil all over and place in a zip lock bag. Place it straight in the freezer for up to 3 months.
TO THAW: Place in the fridge overnight. Take it out of the fridge ½ an hour before you’re ready to make pizza.
SCROLLS CAN BE FROZEN: Baked or unbaked, the pizza scrolls can be frozen. Place raw rolls on a baking tray then transfer to an airtight container for up to 3 months.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.