Vegan pizza swirls with olives and sun-dried tomatoes

Vegan pizza swirls made from a spelt yeast dough with a filling of tomato purée, sun-dried tomatoes, olives and nutritional yeast. Finger food and snacks for parties and New Year's Eve, easy to make ahead.

At a glance

• Serves 6
• Prep time: 60 min
• Cooking time: 18 min
• Total time: 78 min
• Calories: 293 kcal per serving
• Protein: 9 g
• Fat: 10 g
• Carbs: 41 g

Ingredients

• 170ml water
• 300g spelt flour
• 4 tbsp olive oil
• 40g sun-dried tomatoes (dry or in olive oil)
• 60g olives
• 1 clove of garlic
• 50g tomato purée
• 15g nutritional yeast
• 21g fresh yeast
• 1 tsp salt
• 1 tsp oregano

Method

You’ll need: oven · baking tray · chopping board · knife

1. Dissolve the yeast in the lukewarm water. Knead it with the spelt flour, half the olive oil and the salt for 5 minutes into a smooth dough and leave it to rise, covered, for 45 minutes.
2. Finely chop the sun-dried tomatoes, olives and garlic and mix them with the tomato purée, oregano, nutritional yeast and the rest of the olive oil.
3. Preheat the oven to 200 °C (180 °C fan). Roll out the dough on a little flour into a 30 × 40 cm rectangle.
4. Spread the filling over it, leaving a border free at the top, and roll up the dough from the long side.
5. Cut the roll into 24 slices and place them well apart on a baking tray lined with baking paper.
6. Bake the pizza swirls at 200 °C for 18 minutes until golden brown and serve them warm or cold.

Good to know

Pizza swirls are always the first thing to go at a party. These manage without cheese: nutritional yeast, olives and sun-dried tomatoes bring plenty of flavour. You can bake them the day before and serve them cold.

Swaps

Spelt flour → half wholemeal spelt flour (also provides fibre; add a little more water). Nutritional yeast → grated vegetarian hard cheese (Parmesan-style; no longer vegan). Olives → capers. Sun-dried tomatoes → roasted peppers from a jar.

Cooking tips

Cut the roll with a piece of thread or a sharp knife so the swirls stay round. Soak sun-dried tomatoes that aren't in oil in hot water for 10 minutes first; if you use tomatoes in oil, choose ones in olive oil.

Storage

Cooled, they keep in a tin for 2 days or frozen for 2 months; crisp them up at 180 °C for 5 minutes.

Allergens

Vegan; contains gluten (spelt), no nuts or soya. Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze pizza swirls?

Cooled, they keep in a tin for 2 days or frozen for 2 months; crisp them up at 180 °C for 5 minutes.

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