ham and pineapple pizza scrolls

  • 2 cups (300g) self-raising (self-rising) flour
  • 1½ cups (225g) wholemeal (whole-wheat) self-raising (self-rising) flour
  • 1 cup (80g) finely grated parmesan
  • 2½ teaspoons baking powder
  • 1½ cups (420g) plain thick yoghurt
  • ⅔ cup (180ml) light-flavoured extra virgin olive oil
  • 1 tablespoon milk, for brushing

filling

  • 2 tablespoons tomato paste
  • 6 slices (100g) thinly sliced or shaved leg ham
  • 1 cup (150g) drained and chopped canned pineapple pieces
  • 1 cup (120g) grated cheddar cheese
  • sea salt and cracked black pepper


  1. Preheat oven 180°C (350°F). Line a large baking tray with non-stick baking paper.
  2. Place the flours, parmesan and baking powder into a bowl and mix to combine. Place the yoghurt and oil into a bowl and mix to combine. Make a well in the centre of the dry ingredients. 
  3. Pour the yoghurt mixture in and mix with a spatula until you have a rough dough.
  4. Roll or press the dough out between two sheets of baking paper to form a rough 20cm x 35cm (8 inch x 13¾ inch) rectangle.
  5. Remove the top layer of baking paper. Spread the tomato paste over the dough, using the back of a spoon. Sprinkle evenly with ham, pineapple and cheese.
  6. Working from the long edge, roll the dough over tightly to enclose the filling and slice into 8 equal pieces.
  7. Place scrolls in 2 lines on the baking tray, making sure they are touching where the join is so the scrolls don’t unroll when they bake. Using a pastry brush, brush the scrolls with milk and bake for 30–35 minutes or until golden. Allow them to cool on the tray for 10 minutes before serving. Serves 8

Photography: William Meppem

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