In our (ahem) many hours of experimentation, we’ve found so many new ways to use pizza dough. Behold: pizza pinwheels! Inspired by our much-loved cinnamon rolls, we decided to go the savory route, rolling our dough with marinara sauce, spinach, mozzarella, and provolone. Sliced, then sprinkled with Parmesan (because, there’s always room for more cheese), and baked until perfectly golden, these pinwheels are served with extra marinara for dipping and a lemony arugula salad. Is there anything pizza dough can’t do?!
3 ounces baby spinach
1 red onion
1 clove garlic
1 16-ounce jar marinara sauce
1 tablespoon flour
1 2ounces pizza dough
4 ounces shredded mozzarella and provolone cheese blend
½ ounce grated Parmesan cheese
3 ounces baby arugula
1 aluminum tin
2 tablespoons +½ teaspoon olive oil
3 tablespoons water
10″ medium pan
rolling pin (optional)
When you roll it out, pizza dough tends to shrink back. Keep going even if it does, applying pressure consistently and rotating frequently.
Cut pinwheels with a serrated knife, sawing back and forth, so the filling doesn’t squish out.
If the centers of the pinwheels are still doughy and not yet golden, return to the oven and bake for about 5 minutes more.
1. Prepare Ingredients and Cook Aromatics
Preheat oven to 425°F. Rinse spinach. Peel onion and cut into small dice. Heat 2 teaspoons olive oil in a medium pan over medium heat. When oil is shimmering, add whole garlic clove and diced onion. Cook until onion is light brown and softened, 4-5 minutes. Then, add 3 tablespoons water and cook, stirring continuously, until onions are golden brown and water has evaporated, about 3 minutes more.
2. Make Marinara Sauce
Add spinach to pan with onion and stir to wilt, 1-2 minutes. Season with ¼ teaspoon salt and pepper as desired. Remove and discard garlic clove. Add marinara sauce to pan and increase heat to medium high. Cook until sauce begins to bubble, about 1 minute more, then remove pan from heat. Spoon 2 tablespoons sauce into aluminum tin, reshaping if bent, and spread in an even layer.
3. Roll Out Dough
Sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, as large as possible, ⅛- to ¼-inch thick. If your dough is hard to work with, let it temper for 5 minutes at room temperature, then try again (see Recipe Tip). Spoon ¾ cup sauce over dough, leaving a ½-inch border. Scatter shredded cheese blend over sauce. Set aside pan with remaining sauce until Step 6.
4. Make Pinwheels
Beginning with long end of dough closest to you, gently roll away from you, creating a tight cylinder. Using a sharp knife, slice cylinder into 8 equal pieces (see Recipe Tip). Place pinwheels cut-side up in tin. Drizzle over ½ tablespoon olive oil, then sprinkle over Parmesan. Place tin on a baking sheet and bake until pinwheels are golden, about 30 minutes (see Recipe Tip). Then, set aside to cool for about 5 minutes.
5. Make Dressing
While pinwheels bake, halve lemon and rinse arugula. In a medium bowl, whisk together juice of ½ lemon and 1 tablespoon olive oil to combine. Season with ⅛ teaspoon salt and pepper as desired. Use remaining lemon to brighten a glass of water.
6. Finish Salad and Plate Pizza Pinwheels
While pinwheels cool, return pan with marinara sauce to medium heat. Heat until sauce is warmed through, about 3 minutes. Add arugula to bowl with dressing and toss to coat. Serve pizza pinwheels with arugula salad and remaining marinara sauce for dipping. Dig in!