Great recipe to make with kids, who love pizza and muffins and this includes both also lots of kneading, rolling, chopping.
Ingredients (make 12)
500g white flour
10g fast-action yeast
320 ml water 30 ml olive oil
Ground polenta for dusting
For the filling
Sweet mix peppers, mushrooms
Make a simple bread dough: flour, yeast and salt and mix together than add water and knead smooth elastic dough. Place the dough into a well – oiled bowl, cover with a damp cloth, and allow to rise until doubled in size.
Whilst the dough proves, prepare the filling. Into the tomato passata mix garlic.
Preheat the oven to 220°C/ 200°C fan/ Gas7.
When the dough has risen sprinkle plenty of polenta on to the work top and roll the dough out into a square of about 30 x 30 cm. Spread the sauce on to the dough, then sprinkle over the onion slices, torn basil.
Roll the dough up into a tight spiral, trim the rough ends, and then slice into 12 even buns. Fit the buns into the muffin tin, spirals facing up. Allow to rest at room temperature then bake for 15 min.