Pizza is kind of a big deal in our house. I'm pretty sure it is totally my influence - pizza has always held a warm place in my heart. However, my kids are not keen on eating leftover slices of pizza. I would love to pop a slice of leftover pizza in their lunch boxes, but it would remain uneaten. That's when I started making individual mini-pizzas and pizza pinwheels. Fill these pizza pinwheels with your favourite pizza toppings, bake them up on the weekend and be prepared to fill the kids' lunch boxes. These pinwheels also make a great on-the-go snacks or after school snacks. Don't forget to set aside a few for mom and dad's lunch boxes too.
Ingredients
1 Fleischmann's Pizza Yeast packet
2 cups all purpose flour
1 tsp sugar
1 tsp salt
3 tbsp oil
2/3 cup warm water
1 cup strained tomatoes, or passata or your favourite pizza sauce
1 cup sliced pepperoni
2 cups grated mozzarella
2 tbsp finely chopped basil leaves
Directions
Pour 1 cup of flour into a large bowl. Make a well in the centre of the flour. In the well, add the packet of yeast, sugar and salt.
Pour in warm water and oil. Let sit for at least 1 minute. You will see the yeast start to foam.
Stir ingredients together to form a sticky wet dough. Add in additional 3/4 cup of flour and continue to stir until dough forms. You may need to add an additional 1/4 cup of flour if the dough is too sticky.
Form dough into a ball and let stand, covered with a clean tea towel, for at least 20 minutes.
Once dough has risen, roll dough into a large thin rectangle.
Cover dough with tomato sauce, pepperoni, mozzarella and basil leaves.
Start with the long edge of the rectangle and roll the dough toward the other edge.
Once the dough is completely rolled, use a sharp knife to slice the pizza log into 1 inch thick pinwheels.
Place the pinwheels onto a parchment paper lined baking sheet. Leave about an inch between each roll, as they will spread as they bake.
Bake in a 400°F oven for 10-12 minutes - until the tops are golden brown.
Enjoy.
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