Whenever I make pizza dough I always purposefully make a bit too much so that we can enjoy an extra treat on the side with the left over dough. It’s not great for your waistline but it will make you incredibly happy. I will often make dough balls or garlic bread, but have made it my mission to get a bit more inventive and try out some other delights, and these pepperoni pin wheels were officially awesome! If you are feeling the need to reward yourself, or just enjoy a good meal then this spread is officially the recipe for you!
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 Pizza Sauce
- 1 clove garlic – crushed and finely chopped
- 1 x 400g tin chopped tomatoes
- Pinch sugar
- 1 tsp oregano
- 1 tbsp tomato puree
- Salt and pepper
For the pizza
- 1 chicken breast
- 1 chicken stock cube
- ½ tbsp. olive oil
- 1 table spoon lemon juice
- 2 red onions – finely sliced
- 1 tbsp olive oil
- 25g butter
- 2 tbsp balsamic vinegar
- 1 tbsp sugar
- 75g soft goats cheese
- 150g ball mozzarella – sliced
- Handful Baby Basil – to serve
For the Pinwheels
- 150g mozzarella – sliced
- 1 red pepper – roasted
- Half courgette – roasted
- Pepperoni slices
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 rising, take this opportunity to make your other bits.
Pre heat oven to 180’C
Rub the chicken in the stock cube, lemon juice and oil and cook for 20-25 minutes until cooked – test it by prodding it with a skewer and if the juices run clear then it’s cooked. It is worth using a larger dish and roasting the courgette and pepper at the same time with a little oil.
Allow the chicken to cool slightly and then bash with a rolling pin and pull the chicken apart.
For the caramelised onions, heat a large frying pan with the oil and the butter and fry the onions for 3-4 minutes, until they just start to soften.
Add the balsamic vinegar and sugar and stir until well combined. Reduce the heat to a medium to low temperature and leave to simmer for 25-30 minutes until all the liquid has absorbed and the onions are soft and sticky.
To make the sauce, heat a small splash of oil in saucepan and fry the garlic for a couple of minutes until golden. Add the remaining sauce ingredients and leave to simmer for 10 minutes to thicken.
Mash the sauce with a potato masher to squish the tomatoes and then set aside until you are ready to top your pizza.
Turn the oven up to 220’C and place a pizza stone in to heat up – if you don’t have one then just a suitable large tray
When the dough has doubled in size, knock it back and take 2/3’s of the dough for your pizza. Roll this out until it is about 1mm thin into a circular shape and place on the hot pizza stone.
Ladle some sauce onto the pizza and top with the chicken and onions.
Scatter over pinches of goats cheese and then finish with the mozzarella.
Line another baking tray and roll out the remaining dough, this time into a rectangle.
Spread over a ladle of the sauce, and top with the pepperoni, vegetables and mozzarella.
Roll this up into as swiss roll from its long side and then cut unto 1 inch wheels.
Lay these out onto the baking tray, being careful to keep all the filling intact.
Cook both the pizza and the pinwheels for 10-15 minutes, until crispy and golden.
Top the pizza with some basil leaves, serve with salad and enjoy.