Catherine Wheels

Make up two packets of pizza base mix or half a small packet of bread mix to make a firm dough which is not sticky (or make a bread dough using around 250g of flour).

Knead and leave to rise for around 30-60 minutes.

Roll out onto a floured board until you have a rectangle of around 20cm by 30cm.

Spread 2-3 tbsp of tomato puree over the dough (but leaving the top and bottom 2cm free of toppings).

Sprinkle with mixed herbs and add toppings of your choice (chopped mushrooms, onion, peppers, ham, salami, sweetcorn etc.) and then top with grated cheese.

Roll the pizza up tightly (longways), to make a sort of pizza Swiss roll!

Stick the outside edge down with a little water if needed.

Cut with a sharp knife into 2cm slices and place on a greased baking tray, leaving a 1-2cm gap between each one.

Leave to rise for a further 10 minutes.

Cook at 200 C for around 10-15 mins, or until they are lightly browned.

These can be eaten hot or cold.

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