When I was in high school we made pizza pin wheels and I used to love them. Now I've found a way to make them into a delicious pull apart bread that's a great starter to a meal or a savoury snack for when you're having afternoon tea.
Pull apart bread just out of the oven ready to serve
Ingredients For the dough 1 cup of self raising flour
25g of butter cubed but still chilled, not room temp
Pinch of salt
1/4 cup almond milk
1/4 cup of water
For the sauce 2 tablespoons of tomato paste
1/2 a tomato
1 teaspoon of minced garlic
1 tablespoon of fresh parsley
For the toppings You can use any toppings you wish for this, such as salami, ham, pineapple, tomatoes, onions, etc. Always top with some cheese.
I made mine ham and pineapple.
For ham and pineapple you need:
4 slices of ham thinly sliced
1/2 cup of pineapple pieces
Method For the dough
Add flour, salt and butter to a bowl and rub between your fingers to mix and make it like a fine breadcrumb.
Flour and butter done, it now looks like a fine breadcrumb
Add in milk and water and mix well to make a dough.
Dust with a little bit of flour and knead the dough on a floured board.
Place the dough between two large sheets of baking paper, and roll out about 2mm thick.
Roll out the dough to about 2mm thick
Take off top piece of baking paper.
Cut dough down the middle and set aside
Cut the dough down the middle
To make the sauce
Cut tomato into slices and purée with a stick blender.
Chop Parsley up into smaller pieces and add to the tomato purée.
Chop parsley up like this
Add in tomato paste and garlic and mix well.
Putting it all together
Spread some sauce onto each side of dough, leaving an edge.
Place toppings of your choice on next remembering you have to roll this up so don't put too much.
Top with cheese and it's time to roll.
Start by rolling up pizzas from one long side, to make 2 rolls.
Roll up the pizzas like this
Cut each roll into six pieces. You can trim the ends if you want it to be neat.
Cut the roll into 6 pieces
Line your bar tin with baking paper and place the pinwheels in cut side up making sure they don't touch, as they will expand and the dough in between them needs to cook.
Bake for 30 minutes or until golden on top.
Take out of the oven and rest for 5 minutes.
Take out of the bar tin by lifting the sides of the baking paper up.
Slide across onto your serving plate.
Garnish with a piece of fresh parsley on top if you like.