These are good for lunch boxes, not to mention ideal party food!
- 200 ml water
- 1 tablespoon olive oil
- 2½ cups wholemeal plain flour
- 2 teaspoons yeast
- 2 shallots
- 1 small green or red capsicum
- 2 medium carrots
- 1 medium zucchini
- 1 large tomato
- 2 tablespoons finely chopped basil
- ½ cup grated cheddar cheese (25% reduced-fat)
- To make the dough, place the dough ingredients into a breadmaker and set to the dough setting (usually about 1½ hours). If you don’t have a breadmaker, add all the dry ingredients to a medium-sized mixing bowl, and using a flat-bladed knife, slowly stir in the water until the mixture becomes a dough. Turn the dough out onto a lightly-floured surface and knead for 10–15 minutes, or until it is smooth and elastic. Shape into a ball. Lightly spray a bowl with cooking spray, and place the dough in the bowl and cover with plastic wrap and a clean tea towel. Place in a warm dry place for 1½ hours or until the dough doubles in size.
- Preheat oven to 220°C/200°C fan-forced. Line two baking trays with non- stick baking paper.
- To make the sauce, finely dice the vegetables (or blend until smooth in a small hand-held food processor). Place the mixture into a small saucepan and bring to the boil on high heat, then turn down the heat, and cook uncovered for 10 minutes, or until the vegetables are tender. (If using the smoother purée, cook until the mixture has thickened.) Stir in the basil and set aside.
- Cut the pizza dough into two even portions. Roll out each one onto a lightly-floured surface to form two large squares about 30 cm wide each. Spread with the homemade sauce and sprinkle with cheese. Roll up the pizzas like a swiss roll. Using a sharp knife cut into 1½ cm slices, with about 12 slices per roll. Place the scrolls flat on the trays about 2 cm apart.
- Bake for 15 minutes or until golden and cooked through.
Health tip: These are great as a healthy party finger food option – make ahead of time and place in the fridge uncooked. Simply take out of the fridge half an hour before cooking and leave at room temperature, then bake as per the recipe and serve.
Cook’s tip: Alternatively use a large cookie cutter to cut various shapes out of dough, re-rolling the dough as required. Spread with tomato purée, top with cheese and cook on a pizza tray about 2 cm apart. This is a lot more time- consuming but can be a fun activity for kids.
Per serve: energy 679 kJ, protein 7.8 g, fat 3.5 g, saturated fat 1.4 g, cholesterol 3.9 mg, carbohydrate 21 g, fibre 7.7 g, sodium 45 mg, GI medium