Scruffy yet Scrumptious Pizza Pinwheels // Vegan + RSF
Pinwheels might be a childhood thing, but in this case I kind of don't care. Which is a good thing I think. They are the perfect side-accompaniment to take with a hearty salad to work, school or wherever you trot off too. I'll definitely try making wilder ones in future, yet this is where I'm starting. Pizza Pinwheels like what I had growing up. They fluffy, soft, hearty & incredibly simple to make. I promise you won't stuff up this recipe. Now I'm off to add pesto in one lot and chocolate hazelnut spread in another... woohoo!!
Makes approx. 12-15 pinwheels.
- 3/4 cup warm water
- 1 heaped tsp instant dried active yeast
- 1 tsp coconut sugar
- 2 cups wholemeal flour
- 1 tsp salt
- 1 tbsp olive oil
- tomato pizza/pasta sauce
- vegan cheese, grated
- nutritional yeast
- onion, finely chopped
- pitted olives, chopped
- Combine the water, yeast and sugar together with a whisk in a large bowl and then let sit for 5 minutes in a sink with some water in it (or in a warmish place).
- Once foamy, add 1/2 cup of the flour and whisk until smooth, add the remaining flour 1/2 cup at a time switching to a spatula and then your hand to knead until combined. When you have a ball of dough, knead a couple of times, then place in a slightly oiled bowl (the same one is fine). Let sit in similar conditions to the yeast mixture for an hour to rise.
- Once the hour is up, roll the dough into a rectangle that is under 1 cm thick. Top generously with the pizza/pasta sauce, cheese, nutritional yeast, onion and olives, before tightly rolling (from the longest side to give you a longer, over fatter log shape). Cut into disks about an inch thick, then place in an oiled dish.
- Pre-head the oven to 200C, while you let the pinwheels sit for 30 minutes to rise further. After the 30 minutes, cook the risen pinwheels for 20-30 minutes until lightly golden. Devour after 5 or so minutes.