Pizza Pinwheels with Marinara Sauce and Arugula Salad
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Ingredients & Equipment
What we send
- 3 ouncesbaby spinach
- 1red onion
- 1 clovegarlic
- 116-ounce jar marinara sauce
- 1 tablespoonflour
- 12 ouncespizza dough
- 4 ouncesshredded mozzarella and provolone cheese blend
- 1/2 ouncegrated Parmesan cheese
- 3 ouncesbaby arugula
- 18" aluminum tin
What You’ll Need
- 10" medium pan
- rolling pin (optional)
- baking sheet
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.
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.
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. 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.
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. 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. Then, set aside to cool for about 5 minutes.
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.
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!