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Spiral pizza loaf

Spiral pizza loaf

Total Time
1 hr 5 min
30 min
35 min



300 g, thinly sliced

White self-raising flour

1½ cup(s), (225g)

Wholemeal self-raising flour

½ cup(s), (80g)

Reduced fat oil spread

30 g

Skim milk

1 cup(s), (250ml)

Tomato paste

cup(s), (90g)


1 clove(s), crushed

Shortcut bacon

135 g, (buy 6 x 25g slices), fat trimmed, thinly sliced

Dried herbs

1 tsp, mixed

Semi-dried tomatoes

60 g, finely chopped

Green capsicum

1 medium, finely chopped

Extra light cheddar cheese

1½ cup(s), grated, (180g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms, stirring, for 3 minutes or until tender and any liquid has evaporated.
  2. Sift flours into a large bowl. Using your fingertips, rub spread into flour until it resembles fine breadcrumbs. Stir in enough milk to form a soft dough. Reserve any remaining milk. Turn dough onto a lightly floured surface and knead until smooth.
  3. Roll dough to form a 30cm x 35cm rectangle. Spread dough with paste and sprinkle with garlic, bacon, herbs, tomatoes, mushrooms and capsicum. Reserve 2 tablespoons cheese. Sprinkle remaining cheese over filling. Starting at 1 long end, roll into a log shape. Transfer to prepared tray.
  4. Make small shallow cuts across the top of the dough. Brush with reserved milk, then sprinkle with reserved cheese. Bake for 30 minutes or until golden and cooked when tested with a skewer (see note). Serve warm or cold.


SERVING SUGGESTION: Baby rocket leaves and grape tomatoes, drizzled with balsamic vinegar. TIPS: Cover dough with foil if it starts browning too quickly. There should be no sticky dough when loaf is tested with a skewer.