Pizza Wheels

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(makes 22-24)


For the Dough
  • 20g dry yeast
  • 750g flour
  • 20g salt
  • Warm water

For the Filling
  • 150-200 hot sopressa cut into chunks
  • 250g button mushrooms cut into chunks
  • 1 onion sliced
  • 1 large red capsicum, sliced
  • 1 can chopped tomatoes
  • 100g pitted olives roughly chopped
  • ½ bunch fresh oregano roughly chopped
  • 2 tbsp capers
  • Salt and pepper to taste
  • 100-150g bocconcini

For the Dough
Combine together all ingredients and knead until a nice smooth ball. Cover in bowl and allow to double in size. Roll out to a large rectangle and top with filling and dot over the broken bocconcini. Roll into a scroll and cut into 1 inch slices. Arrange into an oiled shallow cast iron pan and place in a hot oven at 180 and bake until golden (about 30-40 minutes)

For the Filling
Place a little olive oil in pan and sauté the onion and capsicum until soft. Add the sopressa, mushrooms and herbs. Add the tomatoes and remaining ingredients except the bocconcini. Season to taste.
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