Pizza swirls

Place the peeled tomatoes, tomato paste, salt, sugar, basil and oil in a bowl, then blend briefly with an immersion blender.

Mix the lukewarm water and yeast in a mixing bowl until the yeast has dissolved.

Add the flour and salt, stir to combine, then continue kneading the dough by hand in the bowl until it starts to come together.

Turn the dough out onto a clean work surface and knead for a few minutes until it is smooth, elastic and no longer sticks to the surface. Cover with a clean kitchen towel and leave to rise for about 1 hour, or until doubled in size.

Lightly flour the work surface and turn out the dough. Roll it into a long rectangle about ½ cm thick using a rolling pin.

Spread the tomato sauce over the entire dough, then sprinkle the cheese in a strip across one half.

Fold the half with only tomato sauce over the half with the cheese. Gently roll over the dough with the rolling pin without pressing too hard, just enough to help it come together.

Cut the dough into strips about 2½ cm wide using a knife or pizza cutter.

Hold each strip at both ends and twist it 4 to 5 times. Place the twists on a baking tray lined with baking paper. Cover with a clean kitchen towel and leave to rise for 45 minutes.

Brush the twists with beaten egg. Bake at 220°C fan for 15 minutes, or until beautifully golden.