Margherita Pizza Scrolls
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Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 8 scrolls
Prep Time
20 Minutes
Cooking Time
30 Minutes
Servings
scrolls 8
These scrolls are super easy to make. This dough is an actual pizza dough as opposed to a no-yeast bread dough that most commonly comprise of and taste just 'doughy'. Remember to not have the dough more than 2cm thickness otherwise the flavor of the filling will be lost a bit, conversely - you don't want the dough to be too thin, otherwise the scrolls will be too soft and fall apart. I use sundried tomatoes to give this tomato-base pizza a real tomato kick! These will keep in an airtight container for up to a week.

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INGREDIENTS:
scrolls
  • Pizza Scroll Dough
  • 250 g plain flour
  • 160 ml warm water
  • 1 1/2 tsp Sugar
  • 1 1/2 tsp salt
  • 1 1/2 tsp dried instant yeast
  • 3 tsp olive oil
  • Magherita Filling
  • 1/2 cup sundried tomato puree
  • 2/3 cup tomato passata
  • 1 tsp Brown sugar
  • 2/3 cup fresh tomato (roughly chopped & pressed to remove moisture)
  • 3 tbs fresh basil (roughly torn)
  • 1/3 cup vegan melting cheese (grated)
  • small handful Parmesan cheese (optional)
  • 1 small egg lightly beaten
INSTRUCTIONS:
  1. place warm water, sugar, salt and yeast together and stir. Let mixture sit for a minute then pour in the olive oil. Cover with loosely with clingfilm and let yeast froth up in a warm spot (about 5 minutes)
  2. Make a well in the centre of the flour and pour in the yeast mixture, stirring with a wooden spoon until incorporated and 'doughy' looking.
  3. Turn dough out onto a very lightly floured surface and kneed (for about 5-10 minutes, depending on your flour) until very smooth and elastic. Shape dough into a ball
  4. Place dough in an lightly oiled bowl, cover and let rise in a warm, draft-free spot (about 40 minutes - or until doubled in size)
  5. Preheat an oven to 180C (160C fan forced) and line a baking tray with baking paper.
  6. Knock down the dough an roll dough out into a rectangle about 1.5-2cm thick.
  7. Mix sundried tomato puree, passata and light brown sugar together and spread evenly over pizza base (leave a 1cm border around the edges without sauce).
  8. Sprinkle over the chopped tomato, vegan cheese and torn basil. Then at the longest length roll the pizza into a log.
  9. With a sharp knife cut the dough log into 8 slices, and place each slice spiral-side facing upwards just near each other (about 1cm away) on a baking tray.
  10. Brush the beaten egg over the tops of the scrolls. Sprinkle with parmesan cheese. Bake for 30-35 minutes (or until the tops are a golden brown).
NOTES:

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