When we make the Pinwheel Pizza recipe, our lesson focuses on wheat. We show the children what the wheat plant looks like, and that we can grind the wheat to form flour for baking. We usually take a mortar and pestle to class to demonstrate this. We show photos of a flour mill, as well as wheat thrashing machinery. We then use the wheat in our pizza dough recipe.
500 g self-raising flour
10 g instant yeast
375 ml lukewarm water
3 ml salt
1 tbspn olive or sunflower oil
1 packet Napoletana sauce (tomato pasta sauce)
1/2 cup of cherry tomatoes, halved
2 cups fresh mozzarella cheese (grated)
1 tablespoon fresh origanum
1 pinch of salt
Black pepper (optional)
Add fried bacon or salami as an extra pizza filling.
Method for pinwheel pizza
Pre-heat the oven to 180°C.
Place flour and yeast into a bowl, and mix well.
Mix the lukewarm water, salt and oil together. Make a well in the centre of the flour and add oil-water mixture. Mix together to form a dough.
Place dough on a floured surface and knead for 7 to 10 minutes (or mix with the dough hook attachment in an electric mixer for 7 minutes).
Roll dough out, cut into a large rectangular shape and spread the tomato sauce over it. Scatter tomatoes and cheese over. Carefully roll each pizza from the widest edge to form a sausage shape. Slice pizza roll into 3 to 4 cm wide wheels.
Place slices on baking trays and let rise for 10 to 15 minutes.
Bake for 20 to 25 minutes until puffed up and golden. Sprinkle chopped origanum all over.
*Recipe courtesy of Pick ‘n Pay.