Easy-Peasy Pinwheel Pizzas


For the sauce:
  • 1 tbsp olive oil
  • 1 small red onion
  • 1 clove garlic, crushed
  • 1 tbsp tomato puree
  • 1 yellow pepper, finely diced
  • 300 ml tomato passata
  • 1 tbsp smoked paprika
  • Salt & pepper to taste

For the pinwheels:

  • 375 g puff pastry (14×10 inches sheet)
  • 100 g pepperoni
  • 150 g grated mozzarella
  • Fresh chopped parsley for garnish


  1. Heat up the olive oil in Zyliss Cook 28 cm Non-Stick Frying Pan and add onion and garlic. Fry over medium heat for a couple of minutes until golden brown. Add the tomato paste and yellow pepper to the pan and fry for a further 5-7 minutes until the pepper has slightly softened. Stir in tomato passata, smoked paprika and salt & pepper and cook over medium heat for 10-12minutes until the sauce has slightly reduced and thickened. Take off the heat and cool down.
  2. Preheat the oven to 180°C Fan/350°F/Gas Mark 4 and line a baking tray with parchment paper. Set aside.
  3. Sprinkle the work surface with a little flour and roll out the puff pastry. Evenly spread the tomato sauce over the pastry sheet, leaving 2-inch borders all around the sheet. Layer the pepperoni on top of the tomato sauce, sprinkle with grated mozzarella and roll the pastry from the bottom edge away from you in a shape of a tight roll. Cut the roll into even 2-3 inch thick slices with a serrated knife.
  4. Place the pinwheels onto a baking tray (take care not to place them too close to each other as the pastry will puff out as they bake). Bake in the oven for 18-25 mins or until golden brown.