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Pizza, But Not As We Know It


The other day I decided to whip up a batch of what I call Pizza Swirls. It's pizza, but not as we know it.

I had made a decent-sized batch of pizza dough (using 600g 'strong' pizza/bread flour). I had divided it into 6 balls and placed each ball in the freezer wrapped in a zip-lock bag. I removed a single bag from the freezer in the morning, and by the evening the dough had thawed and was rising ('it's alive!!!')

pizza but there's more:

I rolled it out, covered it with homemade tomato sauce, olives, and fresh basil leaves from my garden. Then I rolled it up, tightly.

roll it up man:

After the pizza was rolled up, it resembled a tight tube of dough.

pizza tube:

I sliced it, with a sharp knife, making sure to cut through completely.

get slicing:

I carefully lifted each little pizza swirl, and left them to rise on a pizza tray coved with baking paper.

swirls for baking:

When the swirls had doubled in size I baked them in a hot oven until golden and 'pizza-like'.

finished swirls:

The end result were soft, aromatic, melty and all you would expect from a pizza, only more bite-sized.