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Pinwheel pizzas

Pinwheel pizzas

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus rising
  • Easy
  • Makes 8

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

  • Freezable
Nutrition: per pizza
HighlightNutrientUnit
kcal271
fat11g
saturates5g
carbs31g
sugars1g
fibre1g
protein12g
low insalt1.3g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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