I have not been spending a lot of time in the kitchen lately. I don’t know if I lost my motivation, my confidence, or if I just couldn’t find the time. Cooking however, like most passions, never leaves you, so it was inevitable that I would return to the kitchen and create some yummy homemade goodness, and these Pinwheel Pizzas were a perfect recipe to get me motivated and cooking again… Also the kids love them!
This recipe is taken from the August 2012 edition of Good Food magazine.
- Skill level: easy
- Preparation time: 30 mins + rising
- Baking time: 12-15 mins
- Olive oil, for the tin. About 2 tbsp.
- 500g pack, bread mix
- flour for dusting
- 50g/2oz mature cheddar cheese, grated.
FOR THE FILLING
- 4tbsp tomato purée
- handful of basil, leaves roughly torn
- 1 whole roasted pepper, from a jar, cut into strips
- 70g pack pepperoni, chopped
- 125g ball of mozzarella, torn into chunks.
- Oil a 25cm springform tin.
- Make up the bread mix, following the package instructions.
- Turn the dough onto a slightly 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.
- 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 outside of the tin, and the 8th in the centre. Cover the tin with cling film and leave in a warm place until well risen. Depending on the warmth in the room this could take up to an hour.
- Heat oven to 240c/220c fan assisted oven/GM7.
- Remove the cling film and scatter with the cheddar and bake for 12-15 minutes until golden
Per Pizza 271 kcals, protein 12g, carbs 31g, fat 11g, sat fat 5g, fibre 1g, sugar 1g, salt 1.3g
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