‘Meat feast’ pizza roll
Serves: 16 slices
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
‘Meat feast’ pizza roll
All the fun of a loaded pizza, but in an easier-to-eat form. Switch in your own favourite ‘toppings’ before rolling up if you like, but avoid wetter ingredients such as spinach
Serves: 16 slices
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
200Kcal
Fat
11gr
Saturates
6gr
Carbs
14gr
Sugars
2gr
Fibre
1gr
Protein
10gr
Salt
1.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- olive oil, to brush
- 2 x 220g frozen pizza dough balls, defrosted
- flour, for dusting
- ½ x 190g jar tomato and basil pizza sauce
- 150g grated mozzarella
- ½ x 30g pack basil, leaves picked
- ½ x 450g jar roasted peppers, drained and roughly torn
- 1 x 100g pack sliced pepperoni
- 1 x 120g pack wafer thin sliced ham
- 1 x 86g pack Milano salami
- 6 slices Emmental from a 250g pack
Step by step
Get ahead
Prepare to the end of step 2 several hours ahead, cover and chill. Bring back to room temperature about an hour before cooking; it may need a little longer in the oven to cook through fully.
- Preheat the oven to 200°C, fan 180°C, gas 6 and lightly oil a large baking tray. Knead the balls of pizza dough together to make 1 large ball. Roll out on a lightly floured surface until you have a rectangle measuring about 30cm x 35cm.
- Spread the pizza sauce over the dough, leaving a 2-3cm border all around the edges. Scatter the mozzarella and basil leaves on next, followed by the strips of roasted peppers. Now lay over the sliced meats in turn, followed by the cheese slices. Working from one long side, roll up the topped pizza dough like a Swiss roll. Pinch the seam and the ends closed and transfer to the oiled tray, seam-side down. Brush with a little more oil, then cut slashes through the top layer of dough.
- Bake for 25-30 minutes until golden brown and cooked through. Cool for at least 15 minutes before slicing and eating, with napkins at the ready.
