Danish Pastry Pizzas

We went out for the afternoon yesterday (to the Botanic Gardens in Auckland - very beautiful, and what's more free to visit). I knew I wouldn't fancy slaving over a hot stove when we got back. Rather than sling a frozen pizza in the oven (which I have to say I hate anyway), I thought I'd have a bash at these 'Danish Pastry Pizzas'. They're little pizzas that are rolled like a swiss roll, and then cut into slices.

Danish Pastry Pizzas
Makes 12

300g strong white bread flour
1/2 tsp fast acting yeast
1/2 tsp caster sugar
1 tsp salt
1 tbsp olive oil
200ml tepid water
4 tbsp passata (I had to use watered down tomato puree, as can't find passata here for love nor money!)
1 tsp dried oregano (I used fresh rosemary, as we have a huge plant in the garden)
125g grated mozzarella
Crushed garlic (this isn't in the orginal recipe, but I put about 3 cloves crushed garlic in with the tomato mixture)

• If you had an electric mixer or bread maker, make the dough in that. Add the flour, water, oil, sugar, salt and yeast. I put these ingredients in the breadmaker and set to dough, before we went out.
• If you prefer to mix by hand, put the dry dough ingredients in a large bowl. Make a well in the centre and pour in the oil and water. Stir the liquid around, and stir into a dough. Once you have a lump of dough, start using your hands. Kneed on a well floured surface. After 5 minutes of stretching and kneading, put the dough into a clean mixing bowl and leave in a warm place to rise for 40 minutes.
• After the 40 minutes (or at the end of the dough cycle in the breadmaker), take the dough and knead again for a minute or so, and then pull the dough into a rectangular shape (roughly 40cm X 25cm) on a large chopping board.
• Spoon the passata (or diluted tomato paste with crushed garlic if you use my method!) over the pizza dough and spread evenly around. Sprinkle with the herbs and mozzarella.

• Roll the pizza so that the longest side of the rectangle is in front of you. Very carefully, roll the pizza up like a swiss roll.
• Cut into 12 pieces, and place on a baking sheet (lined with paper) cut side up.
• Bake for 25 minutes.

The finished result - as you can see - wasn't wildly pretty. But no-one seemed to mind as they were really tasty. Think maybe next time I'll be a bit more stingy with the filling. But they really were tasty, and SO much nicer than the readymade frozen variety. I think these will become a feature in MacMan's and Twirly Boy's packed lunches.