Indian
Pizza Pinwheel Recipe (Swirl Pizza)

  • To start making Pizza Pinwheels, mix all purpose flour, salt and instant yeast in a bowl. Here I have used instant yeast which has to be mixed with flour as it is. But if you are using any other yeast, you have to let the yeast rise first whether it is active or not. So dissolve the required amount of yeast with lukewarm milk in a small bowl. Keep it aside for 8-10 minutes so that it becomes frothy. This ensures that the yeast is active. If it has not become frothy even after 10 minutes, then the yeast is not good enough to use.

  • Dissolve the sugar in the warm milk. Now add this milk together with the oil to the flour.

  • Mix everything together and knead until you get a smooth dough. There is no need to knead that much.

  • Leave to rest covered with a damp cloth, preferably in a warm place, for at least an hour.

  • After an hour, it will have doubled in size. Knead the dough again on a well-floured surface.

  • Then roll out the dough into a rectangular shape, neither thick nor thin. Spread the pizza sauce (or tomato sauce), sprinkle with grated mozzarella, chili flakes and oregano.

  • Starting from one short side of the rectangle, begin to roll the dough and press the edge to seal it. As you roll into a rectangle, roll tightly or the filling may fall apart when cutting.

  • Now wrap the roll of dough in baking paper and put it in the fridge for 10-15 minutes.

  • Remove the dough from the refrigerator and cut it into thick slices with a serrated knife.

  • Transfer the slices to a baking sheet lined with foil. Set aside and let the slices rise a little at room temperature for 30 minutes.

  • Preheat the oven to 180°C. Bake the rolls for 15-20 minutes or until the cheese begins to bubble and the edges are golden brown.

  • Meanwhile, heat the pizza sauce. Serve the Pizza Pinwheels hot immediately with the hot pizza sauce as a dipping sauce!

  • Related Articles

    Creamy Polenta Recipe – Savory Cornmeal Porridge

    Contributor

    Aloo Matar Paneer

    Contributor

    Creamy Cabbage, Sweet Corn Cole Slaw with Hung Curd Recipe

    Contributor

    Leave a Comment