Pizza wheels (yeast dough)

Pizza base

250g strong wholemeal flour

1 x 5ml spoon salt

1 x 5ml spoon sugar

1 x 7g packet fast action dried yeast

150ml warm water                                            

1 x 15ml spoon oil

Filling

1 ball mozzarella cheese or 50g reduced-fat Cheddar cheese

1 onion

3 mushrooms

1 tomato

A handful of fresh basil

1 jar tomato pizza sauce or 2-3 x 15ml spoons tomato purée

Weighing scales, baking tray, grater, sharp knife, chopping board, mixing bowl, sieve, measuring spoons, mixing spoon, measuring jug, flour dredger, rolling pin, palette knife. 

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

2. Grease or line baking trays.  

3. Prepare the pizza topping ingredients:

• grate the Cheddar cheese (if using);
• peel and dice the onion;
• wipe, or peel, and finely chop the mushroom;
• chop the tomato;
• roughly chop the basil.

4. Sift together the flour, salt and sugar into a mixing bowl.  

5. Stir in the yeast.  

6. Add the oil and enough warm water to mix into a soft dough.  

7. Knead the dough for 5-10 minutes on a lightly floured work surface.  

8. Roll out the dough into a rectangle.

9. Spread the pizza sauce, or tomato purée, over the base.  

10. Sprinkle the filling ingredients over the pizza base.

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

12. Cut into 4cm slices.  

13. Place flat on the baking tray. Cover and allow to prove for 20 minutes.

14. Bake for 15-20 minutes, until golden brown.  

15. After baking, place on a cooling rack. 

• Turn up the flavour: Why not add some different fillings? Try slices of ham, spinach, chopped black and green olives, capers, tuna or sweetcorn.
• Reduce food waste: Use up leftover vegetables as toppings for the pizza wheels e.g. sweetcorn, spinach, peppers. 
• You may wish to make a calzone, which is a folded pizza. Roll and shape the dough into a round disk. Rest half of the dough base on a greased baking tray. Place the sauce, toppings and cheese on half of base (which is on the tray). Brush water around the edge of the circle. Fold over the remaining half to form a semi-circle. Fold back the edges with your fingers and place in a preheated oven.

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, for those with an allergy to gluten, use a gluten-free 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 portions 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?