Twirly Whirly Pizza

March 25th, 2008 Madhuram Posted in Pizzas | | 37 Comments »

I don’t know what it is with the oven and me, I just love to use the oven. Before starting the new adventure of baking eggless cakes and muffins, I started simply with cooking store bought frozen French fries and pizzas. We prefer making them at home because we can control the amount of cheese and increase the quantity of veggies. I’ve not yet tried to make the dough myself. Recently I have also found a simple recipe to make home made pizza dough using whole wheat flour. Can’t wait to try that!

But before that a simple one to make at home with store bought ingredients. I saw this recipe in Parents Magazine a couple of months back. I wanted to try this for a long time now, but got a chance only today. You need just 4 ingredients to make this beautiful looking and tasty pie. Refrigerated pizza dough, sauce, any cheese of your choice (I used the part skim pizza blend cheese) and fresh baby spinach. This can also be considered a healthy pizza, because it requires only half a cup of cheese and has spinach. Not bad for a pizza, which has a bad reputation as greasy food. The process is also very easy, but a little messy at the end. The next time I bake it I would add some pepper powder/chilly flakes too. It was very bland for our taste. Other than that, this recipe is definitely a keeper. Kids will also enjoy doing this. Find the recipe here.

Stage 1:
Unroll the dough.

pizza dough

Stage 2:
Spread the pizza sauce and sprinkle half of the cheese.

Sprinkle Cheese

Stage 3:
Top with the spinach leaves. (I used more than 1 cup, so rolling was a bit difficult)

put spinach on top

Stage 4:
Roll the dough starting with the short end.

roll dough

Stage 5:
Cut into 8 pieces and place it in a greased pie tin and sprinkle with remaining cheese.

pie tin

Stage 6:
Bake it for 22-25 min and indulge!

indulge

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Tags: Baking-Eggless, eggless baking recipe, eggless recipe, home made pizza, pizza dough, refrigerated pizza dough

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Pablo Calixte Says:
January 15th, 2010 at 5:08 pm

I would like to say, excellent post. Im unsure if it has been talked about, however when using Explorer I can never get the whole page to load without refreshing many times. Maybe just my CPU. Thanks

Madhura Says:
May 27th, 2009 at 1:02 pm

I absolutely love the recipes on your site. They are sooo easy and soo tasty. For this recipe, did you cover with aluminium foil while baking the pizza or uncovered?

Thank you very much Madhura. I did not cover it while baking.

Tanvee Says:
March 23rd, 2009 at 1:30 pm

Hi Madhuram,

Thank you for your simple and delicious recipes. I am a university student and don’t have too much time to cook. This pizza is perfect for my schedule
All your recipes look interesting and fun. Thanks!

You’re welcome Tanvee and thank you very much for your compliments.

snageta Says:
February 7th, 2009 at 3:02 am

hi madhuram,
first of all thanks for dropping by……..n the suggestion,i found all your recipes very interesting, i am a cooking-baking enthusiast too so i think i shall keep coming to your blog in the future…………

You’re welcome Sangeeta.

sarah Says:
January 29th, 2009 at 5:16 pm

I had fun making this with my son. It was easy,fast and delicious! I did add garlic salt and onion powder to it and cooked it at 425 for 35 minutes. Please if you have other easy recipes send them my way.

Thanks for trying it and for your feedback as well Sarah. Sent you an email.

Deepa Says:
December 28th, 2008 at 11:43 pm

Madhu, WHich pizza dough did you use (as it probably has no eggs, if you used it!). –deepa

I use Pillsburry’s Pizza Crust. I hear that even pizzeria’s sell the dough alone, I should try that too and make my own pizza dough too sometime.

rekha Says:
December 13th, 2008 at 1:38 am

Hi Madhuram,
Iam rekha I just saw your blog and loved it alot beeing a vegetarian I like all your recipes and this pizza is just amaizing can I try this and post it in my blog? Ineed your permission for this please leave a comment in my blog and please visit my blog waiting for your reply
Thanks a lot
rekha

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