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Pizza spirals
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
Ingredients:
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
Salt
Another pizza sauce
Toppings:
Chopped tomatoes
Sliced olives
Corn
Grated mozzarella cheese (or any hard cheese of choice)
Preparation:
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.
