Prepare the filling: In a mixing bowl, combine the shredded chicken, mozzarella, Parmesan, passata, oregano, garlic powder, onion powder, salt, and pepper. Stir until everything is well coated. The mixture should look cohesive and slightly glossy from the passata.

Roll out the dough: Lightly flour your work surface and roll the pizza dough into a rectangle about 30cm by 40cm. The dough should be an even thickness—about 5mm—so the rolls bake uniformly. If the dough springs back, let it rest for 5 minutes, then continue rolling.

Spread the filling: Spoon the chicken mixture evenly over the dough rectangle, leaving a 2cm border along one of the long edges. Press the filling down gently with the back of the spoon so it adheres to the dough.

Roll and seal: Starting from the long edge opposite the border, roll the dough into a tight log. Pinch the seam firmly to seal it. The log should feel firm and uniform, with no gaps where filling could leak out.

Slice the rolls: Using a sharp serrated knife, cut the log into 12 equal slices. Each slice should be about 2.5cm thick. Arrange the rolls cut-side up in a greased 23cm round baking dish or a 20cm by 30cm rectangular dish. They should fit snugly but not be squashed.

First bake: Preheat your oven to 190°C (170°C fan). Bake the rolls for 15 minutes. At this stage, they will have puffed up and the tops will be pale gold.

Make the hot honey glaze: While the rolls bake, combine the honey, chilli flakes, and butter in a small saucepan. Warm over low heat, stirring occasionally, until the butter melts and the honey becomes thin and fragrant. You should smell the chilli warming through.

Glaze and finish baking: After 15 minutes, remove the rolls from the oven and brush the hot honey glaze generously over each one. Return to the oven for another 5–7 minutes. The rolls are done when the glaze is bubbling, the edges are deep golden, and a skewer inserted into the centre of a roll comes out hot.

Rest and garnish: Let the rolls sit in the dish for 5 minutes. This allows the glaze to set slightly and the cheese to settle. Scatter fresh basil leaves over the top before serving.