Bread + Cheese = Happy Sinéad

Sunday has arrived in the form of the hottest day of the year in Cambridge. It’s super sunny and only getting hotter so I bet everyone will be out with their BBQ this afternoon. I am stuck in the house though writing this and, eventually, doing some more of my course work. I’m on a tight deadline to get it finished so am hoping to get through at least one question today. 

Thankfully another girl in my class is struggling too – least I’m not the only one! People never tell you how hard working full time and studying is but I’m here to say, it’s so difficult! Finding motivation outside work to do homework is a challenge to say the least but now I see I’m near the finish line I’m a lot happier.
Before I get stuck into my studying though I wanted to share a quick summer snack idea with you. These Pizza Swirls are perfect for packed lunches and of course for picnics. I have used Prosciutto, Mozzarella & Dried Dates as the filling here. If you like a salty/sweet combo you’ll love this and it means it’s not your regular pizza. These are especially great as if it all goes to pot and they fall apart you can just chop them up into mini pizza bites which will make  them go even crispier. Win win 🙂
Right, you need:
Base:
500g strong white flour
350ml warmish water
7g fast action yeast
Sauce:
100ml Passata
Basil
Seasoning
Filling:
Prosciutto (about 6 slices)
Mozzarella (1 large ball)
8-10 dried dates – chopped
First, make the pizza base by mixing the three ingredients in a large bowl and kneading until smooth. Cover lightly with olive oil and leave in the bowl for about half an hour to prove.
While the dough is proving, sort out the sauce. There’s nothing crazy about this, just make sure the passata is well seasoned (you might want to add a small spoon of sugar or honey if it’s bitter) and roughly chop up a small bit of basil.
Rip the cheese  and ham and chop the dates into tiny little pieces.
When the dough has risen, preheat the oven to 200 degrees and tip the dough onto a clean surface.
Knock back the air from the dough and knead for a couple of minutes. 
Grab a rolling pin and roll the dough out like you would a Swiss Roll – don’t worry if it’s not perfect.
Spread the sauce across the entire dough and follow with the filling.
Roll up the dough and squeeze it in together to keep it short and thick. This bit is always messy but just keep going and squash them back together if you need to.
Cut the dough into thick slices and place each round on a greased baking tray.
Bake for 20-25 minutes or until golden brown and oozing with cheese.
As I said above, if you think this is going horrendously, just don’t panic. Bake it anyway and cut it up into small pieces at the end to serve as pizza bites. All the elements are  there, just sometimes it’s hard to get it right all the time.
Hope you enjoy them, they are such a favourite in my house and always make my boyfriend smile when he sees them 🙂
Happy Sunday!
Sinéad xxx

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