Ingredients
For the dough:
2 ½ cups plain flour
1 sachet instant yeast
1 tsp sugar
1 tsp salt
1 cup warm water
1 tbsp olive oil
For the filling:
½ cup Beerenberg Australian Tomato Chutney
1 cup grated mozzarella
½ cup diced ham or pepperoni
1 tsp dried Italian herbs
Optional: finely diced capsicum, mushrooms or olives
Directions
In a large bowl, combine flour, yeast, sugar and salt. Add warm water and olive oil. Mix until a dough forms. Knead on a floured surface for 5 to 8 minutes until smooth. Place in an oiled bowl, cover and allow to rise for 45 to 60 minutes until doubled in size.
Preheat oven to 180°C. Line a baking tray with baking paper.
Roll dough into a large rectangle about 1 cm thick. Spread Beerenberg Australian Tomato Chutney evenly over the dough. Sprinkle cheese, peperoni and herbs evenly across the top. Roll tightly from the long edge into a log. Slice into 2 to 3 cm pieces and place cut side up on tray.
Bake for 18 to 22 minutes until golden and cooked through. Cool slightly before serving.
