Pesto & Prosciutto Pizza Scrolls

These pizza scrolls are fun to make and are perfect for a light lunch, picnic or canapés for parents. We use a scone base for the dough so there is no waiting for yeast to rise. The pesto is the perfect excuse to have them whiz up a storm in the blender. Plus there should be extra left over for pasta the next day.

Tue, Jul 23, 2013, 00:00

300g self raising flour
1 tablespoon caster sugar
30g butter
180mls milk
40g tomato puree
40g sundried tomato paste
100g sliced prosciutto or baked ham
150g grated mozzarella


Pesto
50g pine nuts
Large bunch of basil
50g parmesan, grated
100ml olive oil, plus extra for storing
1 garlic clove


Preheat oven to 180°C or gas mark 4.

Place flour and sugar in large mixing bowl and use your fingertips to rub the butter into the flour until it looks like coarse breadcrumbs. Stir in milk and mix it until it becomes soft and sticky.

Lightly flour your hands and a flat working surface and knead the dough lightly until it becomes smooth.

Roll out the dough to form a rectangle that’s roughly 30cm x 40cm.

For the pesto: In a blender or food processor, combine garlic, basil leaves, nuts, salt, pepper, and half the oil. Puree slowly adding remaining oil.

Mix the two tomato pastes together and spread all over the pizza base. Top with mozzarella, prosciutto or ham and drizzle over the pesto.

Starting from the long side, roll up tightly and trim ragged edges. Using a serrated knife, cut the roll into 12 pieces and put the slices, cut side up, in a single layer on a baking tray lined with greaseproof paper. Bake uncovered for about 20 minutes.

VICTORIA MacKECHNIE