Pinwheel pizzas

• olive oil↗

  for the tin

• pack bread↗500g g

  mix

• flour↗

  for dusting

• mature cheddar↗50g g

  grated

• tomato purée↗4 tbsp tbsp
• handful basil↗

  roughly torn

• whole roasted pepper↗1

  from a jar, cut into strips

• pack pepperoni↗70g g

  chopped

• ball mozzarella↗125g g

  torn into chunks

Step-by-step instructions

1. 1

   Oil a 25cm springform tin. Make up the bread mix following pack instructions.

2. 2

   Turn the dough onto a lightly floured surface and roll out to an oblong 35 x 22cm using a rolling pin. Spread the tomato purée over the dough (leaving a border of dough plain all the way round), then scatter with the basil, pepper, pepperoni and mozzarella.

3. 3

   Carefully and firmly roll up from the longest side to make a Swiss roll, then slice evenly into 8 thick pinwheels. Arrange 7 around the edge of the tin and put the eighth in the centre. Cover the tin with cling film and leave in a warm place until well risen. Depending on the heat in the room, this can take up to 1 hr.

4. 4

   Heat oven to 240C/220C fan/gas 7. Remove the cling film, scatter with the cheddar and bake for 12-15 mins until golden.