I’m telling you upfront to double this recipe, these spirals will go quickly! I like to make them bite-sized, they’re the most fun to eat that way. Place a big pile of these on the table and watch how the kids devour them within minutes.
I actually intended on freezing a whole bunch but none were left! Maybe nexttime…
Makes 30 spirals
500 grams flour
11 grams dry yeast (1 Tbsp)
or 25 grams fresh yeast
50 grams sugar (2 heaped Tbsp)
240 ml warm water (1 cup)
2 tsp salt
50 grams melted butter / 60 ml oil (1/4 cup)
1 egg yolk
1 whole egg
1 egg, beaten, for the egg wash
For the tomato sauce:
200 grams tomato paste
1 large onion, chopped and sautéed
1 tsp minced garlic
1 Tbsp olive oil
Pinch of sugar
Ground black pepper
Another pizza sauce
Grated mozzarella cheese (or any hard cheese of choice)
1. Place the flour, yeast, sugar, egg, egg yolk, and salt in the bowl of a mixer, add the oil and water and mix until you get a soft smooth dough. Place the dough in a greased bowl and cover. Let rise 1.5-2 hours or until doubled in size.
2. Divide the dough into three parts. Roll out each part into a large rectangle. Spread tomato sauce or ketchup over the dough, sprinkle grated cheese and your toppings of choice, roll into a log and freeze for half an hour.
3. Preheat an oven to 180°C.
4. Cut into 4-5 cm thick slices and arrange on a baking tray. Let rise 15-20 minutes.
5. Beat an egg and brush the spirals with it. Bake for 20-15 minutes.
Good to know…
Freezer-friendly. For smaller spirals, divide the dough into 4 parts.