These pizza scrolls are so much fun to make! The dough is easy to work with and the shaping not hard at all once you see it in action (watch the below video for the visual!). We have given you the base and format for a delicious moreish scroll however the world is your oyster! Don’t like olives? No problem leave them out. Like sundried tomatoes? No worries add them in! These gems also freeze and reheat in the oven really well so any leftovers freeze while still fresh. Best eaten within a couple of days (ours don’t have the preservatives of supermarket varieties!).

Don’t have a Thermomix or thermo cooker? click here for the conventional recipe!

Makes 12

+ nut free
+ soy free
+ sugar free
+ egg free
+ dairy free (option)*
+ vegan (option)*
+ vegetarian

Ingredients

500g water
70g extra virgin olive oil
780g bakers flour
3 tsp dried yeast
3 tsp fine salt
130g tomato paste
200g shredded cheese (we used vegan cheese)*
140g pitted black olives, halved
2 large handful fresh basil leaves, roughly chopped

Method

Place water, oil, bakers flour, salt and yeast into TC bowl. Mix for 6 seconds, speed 6.
Knead for 2 minutes, dough function. You are looking for a sticky consistency where the dough adheres to the bottom of the TC bowl, but releases from the sides of the bowl. Add more flour if necessary.
Turn TC bowl upside down over an oiled bowl, allowing dough to drop out. Scrape out the remaining dough using silicone spatula, cover and position in a warm place for 2-3 hours, or until doubled in size.**
Once dough has doubled in size, lightly flour bench or silicone baking mat. Roll dough into a rough 50x 30cm rectangle (watch the above video!).
Cover evenly with tomato paste, making sure all is completely covered right up to the edges. Sprinkle cheese, olives and basil evenly across dough, again ensuring all edges and corners are also covered.
Starting at the long length of the dough nearest to you, tightly roll the dough away from you, finishing seam side down. Cut into 12 portions, work each into a round shape and arrange in a roasting tin lined with baking paper or a baking mat, allowing 3cm between each scroll. Cover loosely with a tea towel and set aside in warm place for 30-60 minutes, or until scrolls are almost touching (watch the video above to see exactly how we do it!).
Preheat oven to 180C.
Bake scrolls for 30 minutes, or until golden.

Allow to cool in the tin for 15 minutes, then serve! Our favourite way to enjoy is warm - either straight from the oven, or reheat in a moderate oven for 10 minutes.

*For a dairy free and vegan option, use a purchased shredded vegan cheese (we did in the video!).

**Watch your dough closely when proving as you don’t want to over-prove it - otherwise it will be hard to work with. The warmer the weather the quicker the prove. As soon as it is doubled in size, get cracking and roll out those swirls!