A traditional pizza crust is rolled out thin and the layered in sauce, toppings and cheese. It is then rolled into a long roll and sliced into portions and baked. A great recipe for potlucks and special occasions; pizza spirals can be made ahead of time and re-heated when needed.
Ingredients Makes: Approx. 18-22 spirals
1 cup thick pizza sauce *see recipe below
1 pizza dough **see recipe below
6 queen olives, pitted and minced
2-3 medium garlic cloves, minced
1/2 green pepper, finely diced
3 pineapple round slices, de-cored and diced
2 cups fresh spinach, steamed and chopped fine
1 cup mozzarella cheese, grated
Prepare pizza sauce and dough. Prepare the pizza sauce if necessary; a recipe link for pizza sauce can be found at the bottom of this recipe. Cook access moisture out of the sauce until a slight pasty texture forms. Prepare pizza dough if necessary; a recipe link for pizza dough can also be found at the bottom of this recipe.
Preheat oven and prepare muffin tins. Preheat the oven to 350 degrees F. Grease muffin tins liberally to accommodate at least 22 pizza spirals with coconut oil.
Steam spinach. Place a steaming basket in a large pot filled with 1/3 cup of water and then fill with 2 cups of clean fresh spinach leaves. Steam the spinach for 2-3 minutes or until the leaves are limp. When the spinach is cooked, turn off the heat and remove the basket to cool and air-dry.
Prepare other pizza toppings. Shred 1 cup of mozzarella cheese and then set aside in its own bowl. Remove the pits from 6 queen olives and the finely mince along with 2-3 medium garlic cloves, the set aside in a different bowl. Finely dice half of a green pepper and also add to the bowl with the olives and garlic; stir to combine toppings.
De-core three thinly sliced pineapple rounds and then dice the pineapple, then transfer to its own bowl, Finely chop the steamed spinach and also add to the bowl with the pineapple.
Cook out extra moisture from spinach and pineapple. In a medium-sized skillet over low heat, slowly cook out any extra moisture from the spinach and pineapple for 3 to 5 minutes. The spinach and pineapple should still have some moisture just not in access otherwise the dough may not evenly cook. Add the pineapple and spinach now to the bowl of olives, garlic and peppers and stir to combine.
Roll the dough into large rectangle. Use a rolling pin to roll the dough into a 1/4 to 1/2 inch thick rectangle, about 16 by 12 inches in size.
Layer the toppings. Begin by spreading about 1 cup of pizza sauce over the dough. Next, evenly distribute the bowl of mixed toppings then sprinkle with the shredded mozzarella cheese.
Roll the dough and portion. Begin rolling the longest side of the dough in a tight roll until you have one large roll. If the roll is too thick, gently pick up the roll and stretch it out. Slice the roll 1 1/4 inches thick (approx. 18-22 slices) and place in a greased muffin tin.
Bake. Bake for 15 to 18 minutes or until rolls are golden brown and cooked through the middle in a preheated oven. Allow pizza spirals to cool for a few minutes before removing from tins. Baked pizza spirals can be removed from the muffin tins by scooping out with a large spoon. Enjoy.
Recipe shared by: J. Marshall
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