Pinwheel Pizzas; perfect for a weekend snack, or a lunchbox alternative.

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!

PINWHEEL PIZZA

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

Ingredients:

  • 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.

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METHOD

  1. Oil a 25cm springform tin.
  2. Make up the bread mix, following the package instructions.
  3. Turn the dough onto a slightly floured surface and roll out to an oblong 35 x 22cm using a rolling-pin.
  4. 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.
  5. 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.
  6. Heat oven to 240c/220c fan assisted oven/GM7.
  7. 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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