Pinwheel pizzas
- Sara Buenfeld
Save recipe
Makes 8
Easy
Prep: 30 mins
Cook: 12 mins - 15 mins
Plus rising
A star rating of 4.3 out of 5.6 ratingsRate
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Use a packet bread mix to roll up individual pizza buns filled with tomato, basil, mozzarella and pepperoni
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
olive oil
for the tin
-
500g pack bread
mix
-
flour
for dusting
-
50g mature cheddar
grated
For the filling
-
4 tbsp tomato purée
-
handful basil
roughly torn
-
1 whole roasted pepper
from a jar, cut into strips
-
70g pack pepperoni
chopped
-
125g ball mozzarella
torn into chunks
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Nutrition: per pizza
-
kcal271
-
fat11g
-
saturates5g
-
carbs31g
-
sugars1g
-
fibre1g
-
protein12g
-
salt1.3g
low
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Method
-
step 1
Oil a 25cm springform tin. Make up the bread mix following pack instructions.
-
step 2
Turn the dough onto a lightly floured surface and roll out to an oblong 35 x 22cm using a rolling pin. Spread the tomato purée over the dough (leaving a border of dough plain all the way round), then scatter with the basil, pepper, pepperoni and mozzarella.
-
step 3
Carefully and firmly roll up from the longest side to make a Swiss roll, then slice evenly into 8 thick pinwheels. Arrange 7 around the edge of the tin and put the eighth in the centre. Cover the tin with cling film and leave in a warm place until well risen. Depending on the heat in the room, this can take up to 1 hr.
-
step 4
Heat oven to 240C/220C fan/gas 7. Remove the cling film, scatter with the cheddar and bake for 12-15 mins until golden.
Recipe from Good Food magazine, August 2012
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A star rating of 4.3 out of 5.6 ratings
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