Pizza Pinwheels
Luis Perez spirals fennel sausage, vodka sauce, and double mozz into pinwheels, topped with stracciatella and pesto. Served lightly charred and gloriously messy
- Prep Time
- 35 minutes + 24 hour proof
- Cook Time
- 6-8 minutes
Ingredients
- Serves
- 4-6
Recommended Equipment
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Instructions
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Step 1
To prepare the dough, add the water and yeast to a mixer and stir to dissolve. Add the flours and mix until no dry patches remain, then allow the dough to rest briefly. Add the salt, followed by the olive oil, and continue mixing until smooth and elastic. To bulk ferment the dough, form into a ball, cover and leave at room temperature for 4 - 5 hours before transferring to the fridge for 18 - 24 hours.
Step 2
Preheat the Gozney to 400°C / 750°F, ensuring an even heat across the stone. To prepare the pesto, blanch the basil by plunging into boiling water for 15 seconds, then transfer immediately to ice water. Blend the olive oil, pine nuts, garlic, salt and pepper until smooth, then add the basil and blend again. Add the grated Pecorino and blend until smooth, then slowly add the cold water while blending to achieve a silky, spoonable consistency. Chill until ready to use.
Step 3
To prepare the sausage, cook in a pan over medium heat, breaking into small pieces, until browned and cooked through. Set aside.
Step 4
To shape the dough, place it onto a lightly oiled surface and gently press and stretch it into a large rectangle, keeping the thickness even throughout. Use olive oil so the dough does not stick to your hands.
Step 5
To assemble the pinwheels, spread over the shredded loaf mozzarella and the torn mozzarella. Add the cooked sausage, then drizzle over the vodka sauce.
Step 6
To roll, start from the long edge and roll the dough tightly into a log, keeping the tension even. Once you get to the end, roll the last section back and pinch to seal it. Slice into rounds approximately 3 - 4cm thick.
Step 7
To cook the pinwheels, place onto a tray or into a pan suitable for the oven and drizzle with olive oil. Place the pinwheels into the pan and bake. Turn the oven off, bake for 6 minutes, rotate and bake for another minute. Turn the flame back on and allow to bake until golden and cooked through with a crisp exterior.
Step 8
To finish, remove from the oven and spoon over the stracciatella and pesto. Sprinkle over the Parmigiano Reggiano and add a drizzle of olive oil.
