I think it’s fair to say that I will never stop cooking pizza and never stop thinking about new ways I can make more exciting things to do with leftover dough. When we decide to have a pizza night (which tends to be every time we’re home on a Friday or Saturday) I love to make one giant pizza we can share with a bowl full of crisp salad and a tangy dressing; and with any leftover base I will whip up something for a nibble/starter. I have to admit, most of the time it tends to be dough balls, garlic bread or caramelised onion and mascarpone pizza. This time however I felt like trying something different, and I have to say this chilli cheese pizza pin wheel has to be my new favourite. I don’t know if it’s the crispy cheesy topping, the sweet juicy peppers with a hit of chilli, or the molten cheese you get when you give it a good squish; but this pinwheel comes close to perfection. If you don’t believe me you’ll just have to try it for yourself.
Serves 2 as starter and main
For the dough
– 200g strong white bread flour
– 1 tsp easy blend dried yeast
– ½ tsp salt
– 1 tbsp. olive oil
– 120ml warm water
For the Sauce
- 1 clove garlic
- Splash oil
- Splash red wine
- 400ml tin chopped tomatoes
- 1 tsp sugar
- 2 tsp oregano
- Salt and pepper
For the Ultimate Veggie Pizza
- 5 grilled pepper from a jar – torn
- 5 sundried tomatoes – roughly chopped
- 7 black olive – sliced
- 2 tsp capers
- 2 tsp pine nuts
- 150g fresh mozzarella ball – sliced/torn
- ¼ red onion – very finely sliced
- Parmesan shavings & black pepper – to serve
For the Chilli Cheese Pinwheel
- 10 pepperdew peppers – roughly chopped
- 50g chilli cheese – grated
- 50g mozzarella – torn
- 2 tbsp butter – softened
- 1 tbsp finely grated parmesan
- Black pepper
Combine the flour, yeast and salt together in a bowl and make a well in the middle
Mix the oil into the warm water and pour into the well in the middle of the bowl
Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl.
Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic
Grease a clean bowl with olive oil and put the dough into it, covering with an oiled sheet of cling film
Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size
While the dough is set aside rising this is the best time to make your sauce. So heat the oil in a saucepan and gently fry the garlic for a minute so that it’s cooked, but not burnt
Add the red wine and simmer until it’s slightly thickened before stirring in the remaining ingredients.
Bring the mixture to the boil and then simmer for 15-20 minutes until the mixture has thickened.
Thicken the sauce using a potato masher and set aside until ready to use.
Pre-heat the oven to 210’C
When the dough has doubled in size, knock it back and roll it out onto a pizza stone until it is about 1mm thin. Trim any excess dough and re-knead this so it’s smooth.
Roll this out into a rectangle until it’s as thin as you can get it.
To make the chilli cheese pinwheel, spread out 1 ladle of the sauce onto the rolled out base and then top with the chilli cheese and the pepper.
Carefully roll the dough like a swiss roll and when you have a lovely sausage shape bring the ends round to meet, rubbing the pastry together with a little water to seal.
Place on a lined baking dray.
Mix together the butter, parmesan and pepper and smother all over the dough.
Bake in the oven for 20 minutes, until the top is golden and crisp and the dough is hard to tap.
Set aside to cool for 5 minutes before slicing up like a cake.
On the veggie pizza spread a couple of ladles to your saucy taste over the pizza base.
Spread out the toppings and scatter over the mozzarella.
Cook the pizza in the hot oven for 10-15 minutes until golden and crispy