Yield: Six servings
Ingredients
- 480 g (17 oz) Pizza dough ball, slacked
- 225 g (8 oz) Afino by Grande Whole Milk or Part Skim Mozzarella
- 25 Slices Pepperoni
- 100 g (3.5 oz) Tomato pizza sauce
- 30 g (1 oz) Afino by Grande Parmesan, finely grated
- Olive oil, to taste
- Basil, to taste
- 18 Slices Pepperoni, cooked
- Hot honey, to taste
Directions
- On a lightly oiled surface, stretch pizza dough to a square approximately 33 x 33 cm (13" x 13") and 2 mm thick.
- Spread 225 g (8 oz) Mozzarella over the dough, 6 mm (1/4") border around the perimeter.
- Add 25 slices of Pepperoni and dollop 100 g (3.5 oz) tomato sauce over dough.
- Sprinkle with 30 g (1 oz) Parmesan, grated.
- Roll the dough on itself making sure to seal the seam.
- Slice the roll into six 3.8 cm (1.5") pieces.
- On a pizza pan covered with parchment paper, arrange the pinwheels, slightly pressing them to make them wider and shorter to allow for better cooking throughout the layers.
- Bake at 260°C (500°F) for approximately 9 minutes or until the dough is golden brown.
- Top each pinwheel with 3 slices of pepperoni, basil and hot honey.
