Pizza rolls

Combine yeast, sugar and half of the water in a small bowl. Stand in a warm place for about 10 minutes or until frothy.

Sift flour and salt into a large bowl, add caraway seeds, egg yolk, the yeast mixture, rest of the water and oil; mix into a soft dough.

Knead dough on a floured surface for 10 minutes until smooth and elastic. Place dough in an oiled bowl and cover tightly, stand in a warm place for 3-4 hours.

Turn dough onto a floured surface, knead until smooth. Divide into 8 pieces and shape each piece into a roll.

Put the rolls on a greased oven tray and brush with egg white.

Spread top of the rolls with some of the tomato sauce (you won’t need the whole jar) and cover with slices of cheese.

Bake the rolls at 180°C for approx 20-25 mins. They are best eaten on the same day (or the following day if kept in an airtight container) but you can also freeze them for a handy snack (defrost in a microwave).