There’s a debate when it comes to pizza; which is the ultimate pizza, thin crust or thick crust? If you love pizza so much that you can’t decide which is better, I think you should definitely try my Pizza Scrolls.
Instead of using a yeasted dough for these Pizza Scrolls, I switched it up and made a herby shortcrust pastry, meaning if you don’t want to make your own pastry, you can certainly use a shopbought shortcrust pastry. The procedure is similar to making sweet Chelsea Buns and Cinnamon Rolls, where you roll out the dough into a large square, add your filling and create a tight roll and divide into 12.
With any pizza, you can switch up the filling to suit your own tastes and to help use up whatever you’ve got in the fridge. The only 2 essential ingredients you need are a tomato sauce (I used salsa but you can use puree or passata if you wish) and cheese. Feel free to add in vegetables, cooked meats or leftovers from the day before.
The combination of the herbs with the filling creates this great pizza flavour and aroma for a fraction of the cost! If you don’t want to use lard in your pastry, feel free to use all butter.
175g plain flour
30g lard, cubed
60g butter, cubed
Pinch of salt
1 tsp mixed herbs, crushed between your fingers
About 50ml cold water
75g full-fat cream cheese
150g tomato salsa
12 slices of honey-roasted ham
75g mature cheddar, grated
Freshly ground black pepper
Preheat the oven to 200°C.
Make the pastry by rubbing in the lard and butter into the flour with the salt and mixed herbs until it resembles breadcrumbs. Using a table knife, mix in enough of the cold water to bring the pastry together so it isn’t too tough or too sticky. Knead briefly on a lightly floured surface and then roll out to a 3mm thickness. Trim the pastry into a 30cm square.
Spread the cream cheese evenly over the pastry, leaving a slight border around the edge. Season with pepper and then repeat with 100g of the salsa.
Cover with the ham, making sure that there is some overlap and then season with more pepper. Top with the remaining 50g of salsa and the grated cheddar.
Then roll up the pastry like a Swiss roll, making sure the roll is tight. Trim the edge using a serrated knife and slice the roll into about 15 equal slices and arrange on a parchment-lined baking tray.
Bake for 20 – 25 minutes until the pastry has turned golden brown and allow to cool on the tray completely. Serve either warm or cold!