94 AWW FOOD • ISSUE TWENTY SEVEN
OLIVE & BACON PIZZA
SCROLLS
PREP + COOK TIME 50 MINUTES MAKES 12
1½ basic gluten−free pizza bases
(recipe on page 91)
potato flour, to dust
1½ tablespoons tomato paste
3 rindless gluten−free bacon slices
(195g), chopped coarsely
¼ cup (40g) sliced black olives
1 tablespoon coarsely chopped
fresh oregano
1 cup (100g) grated mozzarella
fresh oregano leaves, to serve
1 Preheat oven to 220°C/200°C fan.
Grease a 20cm x 30cm rectangular pan.
2 Turn pizza dough out onto a work
surface dusted with potato flour. Roll
dough into a 25cm x 30cm rectangle.
3 Spread tomato paste over dough,
leaving a 1cm border; sprinkle dough
with bacon, olives, oregano and ½ cup
of the cheese. Firmly roll dough from
long side to enclose filling; trim ends.
4 Cut roll into 12 slices; place slices,
cut−side up, in a single layer, in pan.
5 Bake scrolls for 20 minutes; top
with remaining cheese. Bake for
a further 15 minutes or until cheese
melts and turns golden brown.
Sprinkle with oregano leaves to serve.COOK’S
NOTES
OLIVE & BACON PIZZA SCROLLS
Serve scrolls warm or cold.
This is a great recipe for kids’
lunch boxes. You can leave
out the olives and oregano if
your child doesn’t like those
flavours, and just make them
using bacon and cheese.Store the scrolls in an
airtight container for 1 day,
or freeze, wrapped in plastic
wrap, for up to 3 months.
To reheat: discard plastic,
and wrap frozen scrolls in
foil; place in a moderate
oven for 30 minutes or until
heated through.Lifestyle Food