INGREDIENTS

• Dough –

  •1/3 cup Hanaa Corn Oil

  •1 cup Warm milk ½ cup yogurt

  •3 ½ cups Flour, plus more for rolling the dough

  •1 Tbsp sugar

  •4 tsp instant yeast

  •1 tsp baking powder

  •2 tsp salt

  Directions to make Dough:

  •Mix all dry ingredients. Add wet ingredients. Mix well and set aside for at least 10 minutes.

   Toppings –

  •2 Cans Hanaa Chopped Tomatoes with Onions and Basilica (Blend in a blender to form tomato sauce)

  •3 Cups Shredded Mozzarella

PREPARATION

Directions

Preheat oven to 180 C

Prepare dough

1.Fold the dough over on itself once or twice. Roll out into a rectangle until it's about 1/4 inch thick

 Add toppings

1.Spread tomato sauce made using Hanaa chopped Tomatoes thinly and evenly across the whole piece of dough

2.Sprinkle cheese evenly

3.Add other toppings as desired

Roll and slice

1.Start rolling from the long edge, you want your final roll to be long and narrow. Try to get it as tight as you can without feeling like you're squishing it.

2.At this point if you've handled it a lot and you feel like your dough is getting too soft to slice, cut in half as it will be too long. Stick it in the fridge for 20 minutes or so to firm up.

3.Slice into 3/4-inch pieces with a very sharp knife.

Bake

1.Lay your cut rolls out evenly on a baking sheet - either grease tray with Hanaa Corn Oil or line with parchment

2.Bake at 180C for about 12-14 minutes, or until cheese is bubbly and dough is golden brown.

NOTES:

This recipe makes a full oven tray; they freeze great and are perfect for the lunch box