Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out.
On a lightly floured surface, roll the dough out to a rough rectangle about 40 x 25cm. Spread the sauce over the dough, leaving a small border, and scatter over the ham, mozzarella and basil. Tuck the short sides in and roll up the long side like a Swiss roll. Lift onto a tray, seal-side down, and brush with the egg. Bake for 30 mins until puffed up and golden – don’t worry if there are a few cracks. Leave to cool slightly, then serve sliced on a board.
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|Serving Size: 1 Recipe (1636g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 203 (9%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 234mg||72 %|
|Sodium 4551.1mg||157 %|
|Potassium 3115.9mg||82 %|
|Total Carbohydrate 422.5g||124 %|
|Dietary Fiber 25.8g||103 %|
|Sugars, other 396.7g|
|Protein 82.4g||118 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2236
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