Name: Ham and pineapple pizza scrolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: Cooking oil spray, for greasing; 2 cups self-raising flour, sifted; 1/4 tsp sea-salt flakes; 50g butter, chopped, chilled; 170ml milk; 1/4 cup pizza paste; 1/4 cup green shallots, finely sliced; 3 pineapple slices in natural juice, drained very well on paper towel, finely chopped; 50g thinly sliced ham, chopped; 1/4 cup shredded tasty cheese

Ham and pineapple pizza scrolls

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Serves 12

Prep

15M

Cook

30M

Total

45M

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Getting bored with the usual Hawaiian pizza but still love the flavour combo? This clever idea will liven things up.

You’ll have everyone racing home for this delicious afternoon snack.

Ingredients

Cooking oil spray, for greasing

2 cups self-raising flour, sifted

1/4 tsp sea-salt flakes

50g butter, chopped, chilled

170ml milk

1/4 cup pizza paste

1/4 cup green shallots, finely sliced

3 pineapple slices in natural juice, drained very well on paper towel, finely chopped

50g thinly sliced ham, chopped

1/4 cup shredded tasty cheese

Method

Preheat oven to 180C. Grease a 25 x 16cm slice tin with cooking oil spray and line with baking paper.

Put flour, salt and butter in the bowl of a food processor and pulse until mixture resembles fine breadcrumbs. Add milk and pulse several times until a rough, loose dough forms.

Turn out dough onto a clean work surface and shape into a ball. Roll out between 2 sheets of baking paper to form a 25 x 35cm rectangle. Remove top sheet of baking paper and discard. Spread pizza paste over dough rectangle, leaving a 1cm border around edge.

Put shallot, pineapple, ham and cheese in a medium bowl and stir to combine. Scatter evenly over pizza base. Starting from 1 long side, roll up firmly to form a log, using baking paper on base to help you.

Discard paper. Cut log into 12 even slices and arrange flat, side-by-side in tin. Bake for 25-30 minutes or until golden brown. Allow to cool in tin for 5 minutes, then serve scrolls warm.

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Ingredients

Method

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