Pizza Scrolls

Combine all of the Bread ingredients in a stand mixer fitted with a dough hook attachment. Mix slowly until everything comes together.
Use a spoon to mix first if your hook doesn't reach all the ingredients at the edges of the bowl.

Knead on a low speed for 10minutes. The dough ball should be supple, a bit springy and generally smooth.

Cover the bowl with a lid or damp teatowl and allow to double. This could take 1-2hrs depending on your room temperature.

Lightly dust your clean benchtop or prep board with flour and turn out the dough. Stretch and press out into a large rectangle (roughly 45x30cm)

The topping measurements provided are a rough guide, feel free to eyeball as appropriate. The pineapple needs to be really well drained though and depending on the consistency of your pizza sauce you may need more or less to cover the whole base. Don't use too much sauce as extra moisture can start to dissolve the bread and things get sloppy.

Line a large baking tray with non-stick baking paper and preheat the oven to 200oC (180oC fan forced)

Spread the sauce evenly over the entire base and top with your toppings - finishing with the cheese.

Roll the long edge gently upwards, wrapping the filling in as you go to form a log shape.

If you are working on the bench, transfer to a clean prep board (chopping board). Slice into 1 inch disks with a serrated knife. It can help to make a marking in the middle, then quarter points to keep slicing roughly consistent.