Pizza wheels are great for dinner or as a different idea for a party snack. I have included two recipes here. One for a pepperoni pizza filling and one for a goats cheese and caramelised onion filling. Both are really tasty hot or cold but it is up to you to put whatever you like in yours.
For the pizza dough:
- 450g strong white bread flour
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 2 x 7g sachets fast action dried yeast
- 300ml warm water
- 2 Tablespoons good olive oil
- 1/2 jar pizza topping sauce
- 1 tablespoon dried oregano
- 1 garlic clove, minced
- 1/2-2/3 cup shredded mozzarella
- 24-30 thinly sliced pepperoni
- 2 tablespoons grated Parmesan
- 1/2 cup medium yellow cornmeal
- Goats cheese, smooth and creamy
- Caramelised red onion chutney
For the pizza dough:
- Place salt and flour into a large bowl. Add the sugar and yeast.
- Pour in the water and olive oil. Mix together with your fingers.
- Work the dough into a soft warm ball then slap it onto a lightly floured surface and knead for 10 minutes until soft and elastic.
- Place the dough in a lightly oiled, large bowl and lightly oil the dough itself so a crust does not form. Cover the bowl with a plastic bag and leave in a warm place for about an hour until the dough has doubled in size.
For the assembly:
- Preheat oven to 200°C.
- Place half the dough onto a lightly floured surface and roll out to about an 1/8 inch thick rectangle (try to get the dough to 9”x12”). Stick one of the longer sides down to the surface by pressing your finger down along the edge and scraping along the surface. This will help you to roll up the wheels.
- Spread half the pizza topping sauce sparingly over dough leaving a 1cm border along the side you just stuck down and top with oregano and garlic.
Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni (I like to slightly overlap the pepperoni over one another).
- Starting at the long end that has not been stuck down, carefully roll dough into a large, tight log and place onto a tray dusted with cornmeal, seam side down.
- Roll out the other half of the dough in the same way, cover with pizza topping sauce then gently and evenly spread over goats cheese and the onion chutney. Roll up into a log in the same way and place onto the tray with the other log, seam side down.
- Refrigerate for 30 minutes.
- Remove from the fridge and cut 1”-1 1/2” pinwheels from the logs.
- Dredge one cut side of each pinwheel in the cornmeal until well coated and place (cornmeal side down) onto a baking sheet lined with greaseproof paper.
- Sprinkle the top of each wheel with a small amount of Parmesan and bake for 16-20 minutes or until golden brown.
- Allow to cool for 5 minutes and serve with extra sauces for dipping or leave to cool as party bites.