These are a delicious addition to the lunchbox for school or work. They contain plenty of protein and good fats so should keep you full till home time!

 

Prep time: 20 mins

Cook time: 20 mins

Servings: 14 pin-wheels

 

Pizza Dough:

  • 1 cup spelt flour
  • 1 egg
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 Tbs natural yoghurt or water
  • 1 Tbs olive oil

Topping:

  • 2 Tbs tomato paste
  • 2 tsp fresh oregano or thyme leaves finely chopped (or use 1 tsp dried)
  • 1/2 onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1/2 cup finely chopped bacon (I use chopped bacon bits from Bin Inn)
  • 1 1/2 cups grated cheese
  • Crushed or finely chopped pineapple (optional)
  • Anything else you like - Mushrooms, chili, capsicum, bier stick etc.

 

Instructions:

  1. Preheat oven to 180c
  2. Place all dough ingredients in a bowl and mix to make a soft dough.
  3. Turn out onto floured surface and kneed quickly to ensure completely combined.
  4. Roll into a rectangle approx 5mm thick and about 40 x 25cm in size.
  5. Finely chop all topping ingredients - this is important otherwise they are hard to cut.
  6. Evenly spread tomato paste over base, sprinkle over oregano or thyme and onion.
  7. Add bacon, tomato and finish with cheese - make sure all toppings are evenly spread.
  8. Gently roll from long side, finish by using a little bit of water to stick down final edge.
  9. Cut into 1.5 cm pin-wheels. Either use a very sharp knife (they tend to squash when cut with a knife) or use a thin piece of strong string, put it under roll, bring ends up the sides, cross-over and pull - this will cut without squashing.
  10. Place pin-wheels on a lined baking tray.
  11. Bake for 15-20 mins until golden and dough in centre is firm.

Variations:

  • Cheese and marmite
  • Apple and cinnamon - add 1 tsp cinnamon and 2 tsp coconut sugar to dough recipe. Top with 25g melted butter, 1/2 cup apple puree, 1 very finely chopped apple, 1 tsp cinnamon, 1/2 tsp mixed spice.