Mozzarella, Prosciutto and Basil Pizza Pinwheels (GF)
Makes: Approx 14, (5cm / 2”) diameter
Pizza pinwheels are great for picnics, parties, school lunch boxes or a quick snack after school. They work well served either hot or cold making the perfect accompaniment for a wide range of occasions. You could also experiment with different fillings such as chorizo, smoked bacon and mushroom or cream cheese and chive too.
200g / 7oz ready roll gluten-free puff pastry, (life is too short!)
1 dessert spoon olive oil
½ small onion, finely diced
1 teaspoon soft brown sugar
1 garlic clove, minced
200g / 7fl oz passata
1 teaspoon balsamic vinegar
8 basil leaves, roughly chopped
50g / 2oz mozzarella
4 slices Prosciutto, roughly chopped
1 medium egg, beaten
7 wooden skewers, cut in half
Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6
1. Lightly grease a large baking tray and place on one side.
2. Pour the olive oil into a medium sized pan and add the onion. Sauté for 5 minutes, then add the brown sugar and continue to sauté for a further 2 minutes until the onion starts to caramelise. Next add the garlic, passata, balsamic vinegar and basil, then continue to cook for a further 5 minutes. Place on one side to cool a little.
3. Meanwhile, roll out the gluten-free puff pastry until approximately 2mm thick, then carefully distribute the tomato mixture all over the pastry, edge to edge.
4. Place small pieces of the mozzarella and Prosciutto all over the tomato topping, then carefully roll up the dough to form a swiss roll shape. Wrap in cling film and chill in the fridge for 10 minutes. This will enable you to cut the pinwheels out more easily.
5. Remove from the fridge and slice into 1 ½cm thick disks. Lay on the baking tray, ensuring there is room to expand a little. Glaze with the beaten egg and place in the centre of the oven for 15 minutes.
6. Remove from the oven and allow to cool on a wire rack. Store in an airtight storage box until ready to assemble, then carefully insert a wooden skewer into each pinwheel.