Isle of Wight Tomato Pizza Rolls
Isle of Wight Tomato Sauce:
2 tbsp olive oil
3 cloves garlic, peeled and sliced
1 kg Isle of Wight tomatoes, chopped
½-1tsp red wine vinegar
½-1tsp caster sugar
half small bunch basil
375g strong plain flour
7g dried yeast
2tbsp olive oil
200ml warm water
120g grated cheese (such as cheddar, mozzarella, or a mixture)
1tsp dried oregano
Make the dough by mixing the flour, yeast, oil, and salt in a large bowl. Add the warm water and knead until smooth and elastic. The dough should be soft but not sticky.
Form the dough into a ball, put it into a large, clean bowl, drizzle with a little olive oil and cover for 90 minutes until doubled in size.
Meanwhile, make the tomato sauce. Heat the oil in a large saucepan and add the garlic; swirl it around for no longer than a minute, making sure it doesn’t start to colour. Then add the tomatoes. Turn down the heat and leave them to cook for half an hour. Season with salt and pepper, and taste, adding a little red wine vinegar and/or a little sugar. Add the torn basil. Leave to cool. This will make more sauce than you need for the pizza rolls, but it’s also great stirred into pasta, and will keep in the fridge for a week and freezes beautifully, too.
Take the dough out and give it a quick knead then flatten the dough into a rectangular shape, about the size of a standard baking tray.
Spread the tomato sauce evenly over the dough, leaving one of the long edges clear. Sprinkle the cheese over the sauce, add the oregano and season with salt and pepper. Roll up the dough like a swiss roll, working towards the clear edge. Close the roll by lifting the clear edge to prevent the filling leaking out.
Slice the rolled dough into nine equal pieces and put in a greased baking dish or small baking tray. Space the rolls out as they will expand. Cover the tray and leave it for 30 minutes.
Preheat the oven to 180°c. Brush with a little olive oil and bake for 30 minutes, or a little longer if you think the rolls aren’t quite done.