Are there any kids that don’t like pizza? Pizza, and its cousin the pizza scroll, is among the few dishes that all three of my children will eat with gusto. Which is fine by me, because pizzas offer huge scope for hidden vegetables – either in the tomato sauce or chopped finely under bucket loads of cheese.
I’ve been experimenting with doughs and toppings for pizza scrolls to pop into lunchboxes (my favourite kind of research) and have made a few important discoveries. The kind that make the difference between a returned lunchbox that contains a crusty, half-eaten scroll and one that is empty. Love an empty lunchbox.
So here are my top pizza scroll tips:
- Don’t use only wholemeal flour, it makes the scrolls too dense. Wholemeal dough also takes much longer to rise.
- Roll the dough out thinly on a well-floured surface.
- Roll up the scrolls as tightly as you can and cut them thinly. The smaller and lighter the scroll, the more likely it will be eaten.
- If you end up with some whopper scrolls after cooking, cut them up so it’s easier for small hands and mouths to manage.
Thermomix Pizza Scrolls (with hidden veg, ssshh!)
300g lukewarm water
1 sachet or 2tsp dried yeast
400g plain flour, plus extra for rolling out
100g wholemeal flour
tomato passata or other tomato sauce
sliced ham, shredded
grated cheddar and/or mozzarella cheese
Here’s What You Do
1. Place water, yeast, oil, salt and sugar in TM bowl. Mix for 3 seconds/speed 3.
2. Add both flours. Mix for 6 seconds/speed 8.
3. Set dial to closed lid position. Knead the dough for 2 minutes/interval speed.
4. Transfer the dough to a lightly oiled bowl and cover with cling wrap or a tea towel. Place in a warm, draft-free spot and let dough rise until it doubles in size (about one hour or longer if you increase the quantity of wholemeal flour).
5. Meanwhile, place mushrooms, two handfuls of baby spinach and capsicum in TM bowl and mix for 5 seconds/speed 6. Repeat until chopped finely or to your preference.
6. Punch down dough on a lightly floured surface. Roll out into a rectangle shape so dough is about 1cm thick (or slightly less). Preheat oven to 180°C.
7. Lightly spread tomato passata over dough. Sprinkle with chopped vegetables, ham, pineapple and cheese.
8. Starting at a short end, carefully roll dough as tightly as possible. Slice into 10 portions and place on a tray lined with baking paper.
9. Bake for 15-20 minutes, until golden.
Makes about 10