Pepperoni Pizza Swirl
There are so many variations of pizza out there... thin base, deep pan, stuffed crust, or even with a polenta or naan bread base. But by rolling it up and cutting it into swirls it makes it perfect for a packed lunch or picnic.
- 170 ml warm water
- 300 ml tomato passata
- 3 cloves of garlic
- 1 bunch of fresh basil
- 1 chunk of fresh Parmesan
- 100 g pepperoni slices, finely chopped
- 0.5 tsp dry yeast
- 300 g strong white flour
- 1 tbsp olive oil
- 1 tsp salt
Prepare The Dough
stir the yeast into a little warm water to dissolve. weigh the flour, oil and salt into a mixing bowl.
Mix The Dough Ingredients
pour in the yeast liquid and water.
Knead The Dough
knead for 10 minutes until you have an elastic dough. Use a machine with a dough hook if you have one. leave the dough to rest and prove for an hour in a warm room or overnight in the fridge.
Make The Sauce
peel and crush the garlic and gently fry in a shot of olive oil for a minute before adding in the tomato and ripped up basil leaves. heat to a bubble and allow to simmer for 15 minutes to reduce. blitz the sauce to purée the basil (optional) and season with salt and pepper. chill the sauce.
Roll The Dough
roll the dough out into a rectangle, on a floured surface, as thin as possible.
Add The Toppings
spread the tomato sauce onto the dough and scatter with pepperoni pieces. grate over plenty of Parmesan.
Swirl The Dough
roll the dough up into a tight sausage made up of plenty of spiral layers. cut across the dough to form slices 2cm thick.
Preheat The Oven
preheat an oven to 200°C.
Bake The Swirls
lay them on a baking tray, well spaced apart and leave for another 30 minutes in a warm place to prove again. bake the pizza swirls for 15 minutes until golden.
Serve And Enjoy!
serve immediately with garlic dipping sauce or allow to cool as the perfect packed lunch snack. makes 24
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