Ingredients
Dough
500g strong bread flour
1 x 7g packet fast action yeast
4 tsp olive oil
350ml warm water
Pinch of salt
Pinch of sugar
Beaten egg for egg wash
1 x 7g packet fast action yeast
4 tsp olive oil
350ml warm water
Pinch of salt
Pinch of sugar
Beaten egg for egg wash
Filling
3 tbsp sundried tomato paste
Bunch of basil, chopped
100g Mozzarella, grated
70g Parmesan, grated
8 cherry tomatoes quartered
8 black olives, chopped
Bunch of basil, chopped
100g Mozzarella, grated
70g Parmesan, grated
8 cherry tomatoes quartered
8 black olives, chopped
To Decorate
12 mini mozzarella balls
Fresh basil
12 small cherry tomatoes
Fresh basil
12 small cherry tomatoes
Method
- To make the dough. Measure all of the ingredients into a bowl. Mix together, then using your hands, knead on a work surface for 10 minutes using extra flour. Place in an oiled bowl. Cover and leave for 2 hours.
- Preheat the oven to 180C Fan. Roll out the dough using a rolling pin to a 40 x 20 cm rectangle. Spread over the pesto, sprinkle with the cheeses, basil and chopped olives. Roll up from the long side and cut into 12 slices.
- Arrange in a circle on a piece of baking paper on a baking sheet. Cover and leave to prove for 30 minutes until puffy. Brush with egg wash.
- Bake for 25 to 30 minutes until well risen and golden brown.
- Decorate with cherry tomatoes, basil and mini mozzarella balls to create your Christmas wreath.
