Pour the milk or water into a small saucepan and warm gently until lukewarm, approximately 35°C (95°F). Remove from the heat.

Add the Lurpak Soft and stir until melted and fully incorporated.

Add the yeast, salt, vinegar or lemon juice, and flour. Mix with a spoon until the flour is moistened and a soft dough forms.

Lightly dust your work surface with flour and knead the dough for 3–4 minutes, until smooth, soft, and pliable.

Lightly grease the dough all over with a little Lurpak Soft. Place it in a bowl, cover, and leave in a warm spot for 20–25 minutes, until slightly risen.

Remove the seeds and excess moisture from the tomato, then finely chop it. Finely chop the bell pepper as well.

Place the tomato, bell pepper, and grated mozzarella in a bowl. Sprinkle with a little dried oregano and mix well.

Transfer the dough to your work surface and divide it into 6 equal portions.

Flatten each portion with your hands and place some of the cheese and vegetable filling in the center.

Bring the edges of the dough together to enclose the filling, pinching the seams firmly underneath to seal. Gently flatten each bun into a slightly round, disc-like shape.

Repeat with the remaining dough and filling.

Arrange the stuffed pizza buns on a baking tray lined with parchment paper, leaving a little space between them.

Cover and let them rest for approximately 15 minutes, until slightly puffed.

Preheat the oven to 180–200°C (350–400°F), using the fan setting.

Bake the pizza buns for approximately 15–20 minutes, until lightly golden and cooked through.

A few minutes before they finish baking, sprinkle a little extra grated cheese over the tops. Return them to the oven for another 1–2 minutes, just until the cheese melts.

Allow to cool slightly before serving.