Pizza wheels

Pizza base

150g self-raising wholemeal flour

25g baking fat/block

1 egg

50ml semi-skimmed milk

Toppings

25g tomato pizza sauce or passata 

1 tomato

3 mushrooms

½ onion 

50g reduced-fat Cheddar cheese

1 x 5ml spoon mixed dried herbs

Baking tray, weighing scales, mixing bowl, sieve, small bowl, fork, measuring jug, mixing spoon, flour dredger (optional), rolling pin, sharp knife, chopping board, measuring spoons, grater, cooling rack.

1. Preheat the oven to 200ºC or gas mark 6. 

2. Grease or line a baking tray.

3. Sift the flour into a large mixing bowl. Add the fat. 

4. Rub the fat into the flour, using your fingertips, until it resembles fine breadcrumbs.

5. Whisk the egg and milk together in a small bowl with a fork.  

6. Gradually add the egg mixture to the mixing bowl. Mix to form a soft dough ball.

7. Roll out the dough on a floured surface to form a rectangle. 

8. Prepare the pizza toppings on a clean chopping board:

• slice the tomato;
• peel and slice the onion;
• slice the mushroom. 

9. Spread the tomato pizza sauce over the dough and scatter on the onion, tomatoes and mushrooms. Leave a 2cm gap around the edges.  

10. Grate the cheese. 

11. Sprinkle the grated cheese and herbs on top. 

12. Roll up from the long end sealing the filling inside. 

13. Cut into 4cm slices.  

14. Place flat on the baking tray and bake for 10 minutes, until golden brown. 

15. After baking, place on a cooling rack.

• Reduce food waste: Use any leftover vegetables as a topping on your pizza wheels e.g. peppers, courgette. 
• Turn up the flavour: Why not try some different flavour combinations? Try slices of ham, spinach, chopped black and green olives, capers, tuna or sweetcorn.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet use a cheese alternative. For those with an allergy to gluten replace the flour with a gluten-free alternative flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe makes 8 based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?