This post is a little late. It was supposed to be published yesterday. I, however, decided I prefer blog reading to blog writing. So amongst the other things I did yesterday, I read blogs. I read blogs just to avoid writing mine.
And then today I realized…hey, I actually like blogging. (I mean, whowuddathunk, right?) I think that if I didn’t have this little blog, we would probably have spaghetti every night for dinner. (Which, ironically, my husband probably wouldn’t mind for a while. We rarely have repeat meals and I can’t even think of the last time I made spaghetti…6 months ago?) It’s a good motivation to try new things, because I love sharing my awesome recipe finds with you.
Now that we’ve cleared the air…
I made these delicious pizza pinwheels for my daughters birthday party. (For the full menu, check out this post.) You could really add any pizza topping you want, but my motto was KISS (Keep It Simple, Stupid). I had enough other food to make that I didn’t want to complicate the process.
These pinwheels are delicious, but they muuuuust be served with pizza sauce. They’re essentially pretty little spiral pieces of pizza crust (just a little cheesier), so they need some sauce to go along with it. I think they make a great appetizer, especially if you are a pizza aficionado like me. However, if you are not a big fan of pizza crust like the hubby and I (or maybe you don’t like pizza sauce, gasp!), these probably won’t be your cup of tea. Although I assume that people like this exist, I sincerely hope that I am wrong.
For the rest of the sane world (I’m not sure if I would be considered among the sane…), make sure you either buy a high quality pizza sauce you trust, or use the pizza sauce I used for this pizza. It’s amazing.
- 1 pound whole wheat pizza dough
- 1/3-1/2 cup pizza sauce, plus more for dipping (I used <a href=”http://therookiecook.com/2013/07/whole-wheat-spinach-artichoke-tomato-pizza.html”>this sauce</a>)
- 1 cup mozzarella, shredded
- 2 Tablespoons grated Parmesan cheese
- 1/2 cup yellow cornmeal
- Lightly flour a large surface. Roll out pizza dough into a thin, large rectangle. (Mine ended up about 12×16 or so.) Spread pizza sauce evenly over dough. Top with shredded mozzarella.
- Roll up tightly, lengthwise, in a log. Cover roll and refrigerate for at least 30 minutes (I made mine the night before and left it in the refrigerator overnight.)
- Remove from refrigerator and slice into 1/2 inch thick pinwheels. Dip bottom of pinwheels into a shallow bowl filled with cornmeal. Place pinwheels on a silpat or parchment-lined baking sheet. Repeat for remaining pinwheels.
- Bake in a preheated oven at 400° for 15-20 minutes or until cooked through and lightly browned.