For the dough

  • 300g strong bread flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp olive oil

For the filling

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 400g can chopped tomatoes
  • ½ tsp dried oregano
  • 1 tsp caster sugar
  • 8 slices of ham
  • 125g mozzarella
  • large handful fresh basil leaves

Serves 6


Preparation Time: 1 - 2 hrs

Cooking Time: 30 mins

  1. To make the base add the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside.
  2. To make the sauce, heat one tablespoon of the olive oil in a non-stick frying pan and fry the onion over a low heat for five minutes until softened and browned. Stir regularly and add the garlic. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a high heat and cook the sauce for 5–8 minutes until thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool.
  3. Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in.
  4. Spread the sauce over the dough, leaving a small border, and scatter over the ham, mozzarella and basil. Tuck the short sides in and roll up the long side like a Swiss roll. Lift onto a tray, seal-side down, and brush with the egg. Bake for 30 mins until puffed up and golden. Leave to cool slightly, then serve sliced on a board.
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