Spiral pizza loaf
12
Points®
Total time: 1 hr 5 min • Prep: 30 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Ingredients
Mushrooms
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
⅓ cup(s), (90g)
Garlic
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)
Instructions
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.
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