We can’t think of a more suitable food item that can fit breakfast, lunch and dinner than these trusty olive and bacon pizza scrolls. These mini, savoury buns are packed full of ingredients from mozzarella, bacon slices, to black olives and tomato paste – no doubt an indulgent appetiser, if you would like to serve it up alongside and add some pizzazz to your meal.
- ⅓ basic gluten-free pizza dough
- Potato flour, for dusting
- 1½ tbsp tomato paste
- 3 rindless gluten-free bacon slices (195 g), chopped coarsely
- ¼ cup (40 g) sliced black olives
- 1 tbsp coarsely chopped fresh oregano
- 1 cup grated mozzarella
GLUTEN-FREE PIZZA DOUGH
- 3 cups (405 g) gluten-free plain four
- 1 cup (135 g) gluten-free self-raising flour
- ½ cup (75 g) potato flour
- ½ cup (90 g) white rice flour
- 2 tsps (7g) dried yeast
- 2 tsps xanthan gum
- 2 tsps salt
- 1 egg
- 3 egg whites
- ¾ cup (180 ml) olive oil
- 1 tsp white vinegar
- 2 cups (500 ml) warm water, approximately
- White rice flour, extra, to dust
Preheat oven to 220 C/200 C fan. Grease a 20 cm x 30 cm rectangular pan.
Turn pizza dough onto a work surface dusted with potato flour. Roll dough into a 25 cm x 30 cm rectangle.
Spread tomato paste over dough, leaving a 1 cm (½-inch) border; sprinkle dough with bacon, olives, oregano and ½ cup of the cheese. Firmly roll dough from long side to enclose filling; trim ends.
Cut roll into 12 slices; place slices, cut-side up, in a single layer, in pan.
Bake scrolls for 20 mins; top with remaining cheese. Bake a further 15 mins or until cheese has melted and turns golden brown. Sprinkle with oregano leaves to serve, if you like.
GLUTEN-FREE PIZZA DOUGH
Grease three 30 cm round pizza trays; dust lightly with a little rice flour.
Beat egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer on medium speed for 3½ mins. Add the combined sifted dry ingredients, 1 cup at a time, beating until combined between additions. Continue adding dry ingredients until mixture just starts to come away from the side of the bowl (add remaining water only if necessary). Turn dough out onto a surface dusted with rice flour; knead lightly until smooth.
Divide dough into three equal portions. Roll each portion on the rice-floured surface until large enough to fit pizza trays. Lift dough onto trays. Cover; stand in a warm place for 45 mins.
Spread pizza dough with sauces and toppings as desired.
TIP Scrolls can be served warm or cold. This is a great recipe for kids’ lunchboxes. You can leave out the olives and oregano if your child doesn’t like those flavours, and just make them using bacon and cheese. Store scrolls in an airtight container for 1 day, or freeze, wrapped in plastic wrap, for up to 3 months. To reheat: discard plastic, and wrap frozen scrolls in foil; place in a moderate oven for 30 mins or until heated through.