Vegetable Pinwheel Pizza

Vegetable Pinwheel Pizza

Posted 2016-01-16 by Ammufollow

Pinwheel pizza makes a great appetiser or party snack. People of all ages will definitely love this.

I love making the pizza from scratch. I use vegetable toppings because my family loves to have pizza like that. You can freeze the pinwheels and pop them in the oven whenever you crave for an instant snack.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 8-10 rolls

For the crust
3 cups of plain flour
1 cup water
1/2 tsp yeast
3.5 tbsp extra virgin olive oil
1/2 tsp sugar
Salt as required

For the topping
3/4 cup shredded mozzarella cheese
1/4 cup red onion, chopped
1 tomato, chopped
1/8 cup cucumber, chopped
1/4 cup capsicum, chopped
1/4 cup zucchini, chopped
4 slices of pickled jalapeno, chopped
4 pickled olives, sliced
2 tbsp pizza sauce
1/2 tsp mustard sauce
1 tsp garlic paste
2 tsp extra virgin olive oil
Salt to taste
Dried parsley leaves

  • Make the pizza crust dough first. Do the yeast proof by mixing yeast, sugar and 1/8 cup lukewarm water in a large bowl. Let it sit for 15 minutes or until a bubbly foam appears on top.

  • Now add the remaining water, flour, olive oil and salt to the bowl. Mix well with a spoon. Knead with hands to make a smooth dough.

  • Cover and let the dough rise in a warm place. The dough should double in size. It will take 2-3 hours.

  • After 2 hours, mix the chopped onion, tomato, cucumber, capsicum, zucchini and jalapeno together in a bowl. Add salt and mix well. Let it sit for 15-20 minutes.

  • Heat olive oil in a pan over low flame. Squeeze the chopped vegetable mix to remove excess water and add it to the oil. Stir fry on high heat for 3-4 minutes. Remove from heat and let it cool.

  • After the dough had doubled in size, punch it down and knead again.

  • Now brush the working surface with some olive oil. Transfer the dough to the surface. Roll the dough to make a thin crust.

  • Add the pizza sauce, garlic paste, mustard sauce, olive oil and parsley leaves on the crust. Spread it using a brush.

  • Now top it with mozzarella cheese and sauteed vegetables. Add the sliced olives and again layer it with cheese.

  • Now firmly roll the dough to form a log shape, but not too tightly. Pinch the edge of dough to the rolled log to seal.

  • Slide a thread or floss under the roll. Cross the thread on top and pull until it cuts through. Cut 8-10 rolls.

  • Line a baking pan with parchment paper and put the roll on it. Leave a half inch distance between the rolls. Let it rest for 30 minutes.

  • Preheat the oven to 200 C (400F). Bake the pinwheel rolls for 15 minutes.

  • Cool for 10 minutes. Serve warm. Enjoy.

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