PP or PS Pizza Pinwheels
Chef: Kathy Carmichael, Kathy’s Vegan Kitchen
Makes: 1 roll
Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 min
*Recipe includes premade crust and sauce linked to chef
INGREDIENTS
Oil-Free Pizza Sauce (1/2 oil-free pizza sauce)
Other Pizza Pinwheel Ingredients
2 garlic cloves, minced
1 small yellow or white onion, diced
8 oz mushrooms, sliced thin
½ c diced sun-dried tomatoes (not in oil)
1-6oz pkg fresh basil (1 cup)
Vegan Parmesan (optional)
Vegan “Cheese” (optional)
DIRECTIONS
In a skillet, sauté garlic and onions until translucent.
Add sliced mushrooms and cook until mushrooms are browned.
Use a small amount of vegetable broth or water if the mushrooms begin to stick.
Sauté until any liquid dissipates; remove from heat and allow to cool.
In the meantime, roll out the dough. (If using frozen dough, place it in the refrigerator overnight to thaw.) (To quickly thaw the dough, leave it out on the counter for about an hour until thawed.
Lay a piece of parchment paper the size of a large baking sheet pan on a flat surface.
Roll the dough on the parchment paper. You may need a small amount of flour for the rolling pin or if you experience any sticking.
Roll out the dough thin, less than 1/8” evenly across. (Although the dough does not need to be perfectly rectangular, make it equal on both ends and sides, even if misshaped.)
Spoon the pizza sauce evenly over the dough base, making sure a thin layer covers the entire area.
Then, spread the mushroom, garlic, onion mixture. (now cool) evenly across the sauce layer.
Next, add sun-dried tomatoes, again sprinkling evenly across the surface.
Add whole basil leaves over the surface and sprinkle generously with vegan parmesan cheese (if using).
Now, tightly roll the dough evenly toward you, keeping the ingredients inside the dough.
Using the parchment paper underneath, roll the cylinder, covering the dough.
Fold at both ends to avoid any moisture getting into the tube.
Place the wrapped pizza pinwheel in the refrigerator until it is firm.
Preheat the oven to 375 degrees F.
Unroll the dough’s cylinder, use a sharp knife, and cut the now firm pinwheel into one-inch slices.
With the same parchment paper, line a baking sheet, and place each pizza pinwheel piece an inch apart.
Bake for 35 minutes.
Serve with extra pizza sauce or vegan ranch for dipping.
TIP
Add any of your favorite pizza toppings!
“Hi! I’m Kathy Carmichael! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet! Find me on my blog, Facebook, Instagram, and Pinterest. Also, enjoy my “Top 50 Recipe E-Cookbook” offer, for a treasure trove of tasty whole plant-based dishes.”
