Pinwheel pizzas

Pinwheel pizzas

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(3 ratings)

Prep: 30 mins Cook: 12 mins - 15 mins Plus rising


Makes 8
Use a packet bread mix to roll up individual pizza buns filled with tomato, basil, mozzarella and pepperoni

Nutrition and extra info

  • Freezable

Nutrition: per pizza

  • kcal271
  • fat11g
  • saturates5g
  • carbs31g
  • sugars1g
  • fibre1g
  • protein12g
  • salt1.3g
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  • olive oil, for the tin
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pack bread mix
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 50g mature cheddar, grated

For the filling

  • 4 tbsp tomato purée
  • handful basil, roughly torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 whole roasted pepper, from a jar, cut into strips



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 70g pack pepperoni, chopped
  • 125g ball mozzarella, torn into chunks


  1. Oil a 25cm springform tin. Make up the bread mix following pack instructions.

  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.

  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.

  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.

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Comments, questions and tips

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abcdefghijord's picture
7th May, 2014
Made these but made my own bread (500g strong white bread flour, 7g dried yeast, 4g salt - mix together in a bowl and make a well, then add 3tbsp of oil and 300ml of water and mix. If using a mixer kneed for 10 mins until soft and smooth then oil a bowl add the dough and cover and leave in a warm place for 1hour then dough is ready to use in recipe). I also made my own pizza sauce (blitzed 1 can of chopped tomatoes, 1tbsp italian herb seasoning, 2 garlic cloves and a splash of oil and then simmered in a saucepan until thick and no excess water remaining). I was surprised how well it all turned out and the bread was the best bread I have ever made, so delish hot and fresh. Still tasty the next day but better fresh from the oven. My dough rose incredibly so mine were huge. Either way (using packet bread mix or fresh) I think it works perfectly for a picnic or a treat for little ones!
7th Aug, 2013
family loved them and really easy! will definately make them again
21st Nov, 2013
Can these be baked then cooled...frozen then at a party be thawed or cooked straight in the oven?
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