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Lighthouse Pizza Recipes 

Savoury Pizza Scrolls


Recipe by: Adrian Richardson
Time: 1 hour (+ resting time)

For the dough
2 cups bread and pizza flour
1 tbsp bicarbonate of soda
1 tsp baking soda
⅓ cup cream
⅓ cup milk
pinch salt

Fillings (this can always be adjusted to use your favourite pizza toppings)
3 tbsp tomato passata
¼ cup semi-dried tomatoes
¼ cup pitted olives
¼ cup roasted pepper strips
Handful mozzarella cheese
1 stem basil
1 tsp dried oregano

Savoury Pizza Scrolls


Preheat the oven to 200°C. Line a round baking tin with baking paper and set it aside.

Sift the flour into a bowl and add bicarb, baking soda and salt. Make a well in the centre and add the wet ingredients. Use folk to bring everything together. The dough will still be fairly lumpy, pour onto a clean bench and use your hands to bring the dough together, be careful not to knead too much. Leave to rest for 30 minutes while you prepare the filling ingredients.

Use a rolling pin to roll out the dough into a large rectangle. Spread the toppings over the dough, leaving a big border at the top end.

Roll the long edge of the dough over, rolling to encase all of the fillings until you get a long cylinder. Cut into equal portions. Place the scrolls in the baking tin, cut side up.

Bake for 15-20 minutes or until the scrolls are golden brown and the cheese has melted. Allow to cool for a few minutes in the tin before serving.

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