These pizza swirls are life saviors. Whenever I’m going into a busy week (or exam month) I like making these so that I always have a quick lunch, dinner, or even breakfast in the freezer.

The filling in these pizza swirls is pesto, cheese, and sundried tomatoes. I love this combination but tomato sauce, cheese and mushrooms is another favorite. You can put whatever you feel like and have laying around into these.


Makes: 20

  • 1 cup lukewarm water

  • 40 g fresh yeast

  • 3 tbsp. olive oil

  • 1 egg

  • 1 tsp. salt

  • 2 carrots

  • 1 zucchini

  • About 5 cups spelt flour


  • 200 g Pesto

  • 150 g Cheese (I mix mozzarella and parmesan)

  • 70 g Sundried tomatoes


  1. Pour water into a large mixing bowl

  2. Crumble the yeast into the water and stir until it has dissolved

  3. Grate the carrots and zucchini

  4. Add oil, egg, salt, carrots and zucchini

  5. Stir in flour a little at a time

  6. Transfer the dough to a clean flour dusted table when you can’t stir in any more flour

  7. Knead the rest of the flour into the dough till it doesn’t stick (you might need more or less flour)

  8. Leave the dough to raise for about 2 hours

  9. Turn the oven to 180 degrees Celsius (fan)

  10. Dust a clean table with flour and roll out the dough to a long rectangle (about 100 x 35 cm)

  11. Spread out the pesto, cheese and sundried tomatoes on the dough

  12. Roll the dough into a 100 cm roll and cut it into about 20 pieces

  13. Tranfer the slices to a baking sheet covered with baking paper and press the down a bit

  14. Bake for 20-25 minutes