The Great Australian Bake Off

These pizza inspired biscuits are perfect for your next party.


  • Biscuits

  • 230g unsalted butter, at room temperature, cut into 1cm cubes

  • ¼ cup sun dried tomatoes, drained and finely chopped

  • 1 tsp oregano

  • 1 1/2 teaspoons caster sugar

  • 1 tsp pink rock salt

  • 1 tsp ground pepper

  • 550g plain flour, sieved – keep 100g aside

  • 1 egg, at room temperature

  • 350g (1 cup) double smoked ham, finely diced

  • 2 cups finely grated gruyere cheese

  • Garnish

  • 1 egg white

  • ¼ cup water

  • 1 tbs smoked paprika

  • 250g block tasty cheese, cut into 36 4x4x50mm sticks

  • 2 tsp onion salt

  • ½ tbs garlic granules

  • 80g (1/4 cup) double smoked ham, super finely chopped

  • ½ cup finely grated gruyere cheese

  • Olive pesto

  • 1 cup pimiento-stuffed green olives, firmly packed and drained, rinsed well and dried with paper towel

  • 6 tbs pine nuts

  • 1 garlic clove, peeled and chopped

  • ½ cup finely chopped fresh parsley leaves

  • 5 tbs extra-virgin olive oil


  • 1.

    For the biscuits, preheat oven to 180°C. Line two large baking trays with baking paper and lightly dust with flour. Combine butter, sun dried tomatoes, oregano, salt and pepper in a stand mixer and beat for 3-4 minutes. Slowly add flour until a dough forms. Add egg and beat slowly until incorporated. Fold and knead flour kept aside to bring to soft dough. Add ham and cheese mix through dough and mix with a wooden spoon. Turn dough out on lightly floured surface and knead using your hands. Break dough in half and form portions into discs of about 200x30mm and cling wrap before chilling in the fridge. Remove from fridge, remove cling wrap and roll between 2 sheets of baking paper to achieve 4-6mm thickness. Cut off 250mm (10”) rounds from the biscuit dough, reusing and re-rolling leftovers if needed and carefully move to floured baking trays. Indent each circle with an 8” round cake tin to make ‘the crust’.

  • 2.

    For the garnish, in a small bowl lightly whisk egg white, add paprika and slowly whisk in water. Brush egg/water onto biscuit base and garnish with onion salt, garlic granules, ham and grated cheese. Cut circles into 10 equal pieces (like a pizza) and separate from each other about 5mm. Place tasty cheese stick along the indentations and fold crust over the top. Brush crusts with egg wash. Bake for 15-20 mins or golden on the edges, remove tray from oven. Using a large spatula, transfer the biscuit rounds to serving ware.

  • 3.

    For the olive pesto, blitz all ingredients (adding oil last slowly for consistency) for the olive pesto with a stab mixer until smooth. When biscuits are cool enough, pipe small dollops of olive paste onto pizzas in various places.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 317kj
  • Fat Total 20g
  • Saturated Fat 10g
  • Protein 13g
  • Carbohydrate 19g
  • Sugar 1g
  • Sodium 403mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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