This has to be the easiest, quickest and most yummy pizza dough recipe I have made! I saw a mum post this on a facebook page and thought i'd give it a try. My kids love pizza in general and baker's delight scrolls and although I know how to make traditional pizza dough the process and time it takes puts me off.
This dough is easily whipped up and you can put whatever toppings your kids like, sweet or savoury. I made some pizza scrolls with pizza sauce, shredded cheese, olives, ham and salami
2 cups of white or wholemeal self raising flour (plus a bit extra for dusting surface of bench top)
1 cup of natural greek yoghurt - any brand is fine.
mix together in a deep bowl till a dough is formed, and that's literally it lol
couple of pointers:
> mix with hands its just easier
> if you mix it well but you feel it is a bit dry add a dollop more of greek yoghurt but i've never had to do so.
> the dough will be sticky in consistency but not runny.
> After dough has been formed. I cover it with a dry tea towel and let it rest on the bench top for approx 20-30min will prepping the ingredients. This is not essential but just what I do.
> Flour bench top with flour, place dough on flour, sprinkle a little more flour on the top of the dough and roll out dough in a rough rectangular shape until dough is approx 1cm think (basically as thin as you can in a rough rectangular shape).
> Spread pizza sauce over dough (I buy the Aldi pizza sauce in a squeeze tube bottle) shredded cheese (do not put a thick layer of cheese just evenly spread) ham, salami and olives and/or whatever else you like - Ill pop a few suggestions of topping I have made in the past that the kids love.
> roll dough and filling into a log
> cut into approx 4cm scrolls
> place on a baking tray lined with baking paper with the scroll facing upwards.
> Bake at 200 degrees for approx 20min or until slightly golden and cooked through. (You will see them golden up a bit - bare in mind every oven cooks differently so just keep an eye out and time how long it take you for future)
> Cool on a wire rack and enjoy.
SO So easy and the kids love them! Other topping i have made are:
> Vegemite and cheese
> Garlic, butter, cheese and herbs (this is so yum as a substitute for store bough garlic bread - serve with a bowl of soup)
> pesto and cheese
> cinnamon, sugar and/or sultanas
You can also make family size pizzas or mini pizzas. Just roll out dough, cut circles with a round cutter (I use my kmart pie maker cutter) or if making a family size pizza roll & spread evenly onto a pizza pan - and then simply add toppings of choice and bake at 200 degrees for 15-20min or until cooked.
I hope you love this as much as me and the kids. These are so perfect for making a batch for the kids lunch boxes or toddlers on the go especially on a busy weekend. (and if anyone has a fussy toddler like me then these save you on the days you kid won't eat what you've cooked) Also cost efficient and no nasties or preservatives.
Now this is my go to family pleaser that takes no time at all! This is a traditional middle eastern dish but simplified and essentially a cheats version. If there is an ingredient or two you do not like or would like to replace by all means do so. As for any traditional recipe everyone has their own way of making it but this is my easy version.
- 1 large onion - finely diced
- 1 charcoal chicken - shredded
- 2 cups of rice - I use basmati but jasmine is fine too
- 2 knots/pieces of vermicelli egg noodle pasta - very finely crushed
- 1 tsp all spice
- 1 tsp ground cinnamon
- 250g good quality beef mince
- 4 1/2 cups of chicken stock
- 2-3 bay leaves
- 1-2 tbsp olive oil
- Take a large deep pot and place on stove on medium heat
- Take the two knots of vermicelli egg noodle pasta and crush so fine that each piece is 1cm in length (I do this best in a freezer bag with a rolling pin to avoid mess. Some Woolworths have these already crushed and packaged in the international section)
- place crush egg noodles in pot and roast till they're brown/toasted - you will need to stir them occasionally to get an even toasted surface. Don't leave pot as they toast fairly quickly. Once toasted transfer into a plate and set aside.
- Leave pot on a medium heat and add oilve oil along with your diced onion, cook until they become translucent. Add beed mince and cook till browned.
- Add your all spice, ground cinnamon, bay leaves, rice, noodles, and chicken and stir till all ingredients for an even coverage.
- Add stock. Turn heat to low. Place lid on tight and allow to cook for approx 15-20 or until rice is cooked and liquid absorbed. I stir the mixture once after approx 10min.
This dish is best served with toasted almond flakes and a nice salad of finely diced tomato, cucumber, red capsicum, red onion, radish, dried mint marinated in lemon, olive oil and salt.