Pizza Swirls | Home Economics 🍕

Pizza Swirls in Home Economics 🍕

Yesterday Jay, Chloe, Kayne and I created pizza swirls in Home Economics.

We were proud about how they tasted at the end, how fast we worked, and how we were able to problem solve during the process. 

Next time, we will try to improve the amount of flour in our dough because we had to use extra milk to counteract the dryness of the flour. We also added a bit too much butter in our frying pan and as a result Chloe and I were burned on our faces when it started to jump out of the pan.

Ingredients 🍕

• Flour
• Butter
• Milk
• Salt 
• Baking powder
• Onion
• Ham/bacon
• Cheese
• Tomato puree
• Herbs
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Method 🍕

• First of all we had to cut up the butter into small cubes and incorporate that into the flour with our fingertips, until it resembled breadcrumbs. 
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• We had to cut the rind (the hard, thin layer around the edge) of the bacon before slicing it with a red-meat knife into small pieces.
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• Then we added milk to our flour and butter bowl and used a butter knife to mix it into a dough. 
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• We then had to knead the dough with the palm of our hands on a lightly-floured dairy board. It is important not to over knead it as the dough can become tough and difficult to roll out. 
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• While we did that, we fried the bacon and onion in a frying pan. We used butter, but you can also substitute it for oil or cooking spray.
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• We also grated some cheese using a cheese grater. 
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• We then rolled out the dough with a rolling pin. We had to ensure it was thin and even, and shaped like a large rectangle, approximately 30cm by 24cm long. 
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• Using the back of a spoon we spread tomato puree, sprinkled a little bit of herbs and grated cheese, and topped it off with the fried bacon and onion on the dough. 
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• After that we rolled the dough up into a cylinder shape and used a knife to cut it into rolls about an inch wide. 
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• It was then baked in the oven on 220 degrees fan bake for about ten minutes, until they looked brown at the top and were cooked on the inside - you can test this by taking one out and cutting into it, but be careful as they are hot! 
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• We learned that if they looked a slightly doughy on the inside, after we let them sit the doughiness would subside.