Pizza Swirls

Hey there,

This one is definitely for the kids! My boy loves bread, and now he’s on the move he needs more carbs to keep him going. Its absolutely amazing, seeing him going from wriggling on the floor wanting to move, to full blown crawling everywhere at quite a pace!

We’re heading out to some gardens today and I wanted to take something to eat for a picnic to catch the last rays of Summer before Autumn sets in. I need to think of something he hasn’t had before and mainly something he can feed himself. He doesn’t want Mummy’s help anymore with eating (he’s growing up so fast), so everything now has to be finger foods or we experience a meltdown.

These are really great for picnics, but there is a lot of salt in these as they are dough, so I would go easy on them for little ones. For bigger kids you could add bacon or chorizo, and they’d be just as lovely. They freeze well for up to a month.

Let me know if you make them.

Love, Natalie x


500g Strong White Bread Flour
7g Sachet Dried Yeast
1/2 tsp Salt
1/2 tsp Sugar
1 tbsp Olive Oil
300ml Warm Water
1-2 tbsp Tomato Purée (low salt)
1-2 tbsp Pesto
3-4 Jarred Peppers, chopped
100g Mozarella


  1. Add the flour, yeast, salt and sugar into a bowl. Add the olive oil and water, then knead for 10 minutes by hand or 5 minutes in the food mixer using a dough hook.
  2. Roll out the dough into a rectangle around 10 inches x 14 inches.
  3. Spread the Tomato purée and pesto over the dough. Scatter the peppers and tear of pieces of the mozarella to scatter over the top.
  4. Roll tightly from the long side to make a long sausage shape. Cut into 12 pieces and put on a lined baking tray, ensuring there are gaps in between. Cover with oiled clingfilm and place somewhere warm for 45 minutes until doubled in size.
  5. Cook in the oven for around 20 minutes until golden.

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