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White Pizza

Today started off with a 13 mile run in my new kicks.

It hurt. Maybe 13 miles was not the way to break in my new shoes.

Rich made his fabulous Chicken dip for us to munch on while watching baseball.

 It was especially nice of him, since I made him get fitted for his tuxedo today, and the sales guy looked at us like we were crazy because our wedding is still more then 3 months away.

What can I say. I get nervous about waiting until the last moment. And Rich is so fabulous to humor me and do things quickly, when he usually waits until the last minute. Seriously, our flight will be at 5, and he is packing at 3. I have am learning to love it.

I have been wanting to make a white pizza into a pizza roll for a couple weeks.

The (almost) native Floridian in me called it a roll up.

After the native New Yorker (Rich) stopped laughing at me. I was informed this is call a pinwheel.

Looks like a roll up to me.

A yummy, gooey, cheesy, roll up.

With some kinda-healthy stuff inside it.

White Pizza Pinwheel 

*For homemade dough

1 cup warm water

1 packet of active yeast

1/2 tbsp sugar

3 cups flour

2 tbsp olive oil

1 1/2 tsp salt

1. Combine water, sugar, yeast, 1/2 cup flour and mix together.

2. Let sit and foam for 20 minutes.

3. Add rest of the ingredients, mix together using an electric mixer with dough hook until well combined. If no dough hook use wooden spoon.

4. Sprinkle flour on a clean surface, and knead it for 10 minutes. Dough will be sticky use flour as needed.

5. Once elastic in texture, put in oiled bowl, drizzle oil on top, and cover loosely with kitchen towel and let rise for two hours in a warm place.

6. After dough rises, punch down and roll into ball. Place back into oiled bowl, covered and put back in the fridge for 2-3 hours.

Take out before use, and let warm up to room temperature. Roll out on floured surface into a square shape.


1 1/2 cup ricotta (or 12 oz)

1 1/2 cup shredded mozzarella cheese

2 tbsp Italian seasoning

2 cloves minced garlic

1/2 bag spinach

1 tomato diced

1. Preheat oven to 425 degrees. In a small bowl, mix together ricotta, mozzarella, and Italian seasoning.

2. Sautee spinach and garlic with olive oil until spinach is wilted.

3. Spoon cheese mixture over the top of the dough,and spread across dough leaving about 1/2 inch from the top free to pinch together after rolling.

4. Add tomato, and spinach on top of cheese mixture.

5. Start at the bottom of the dough and roll up slowly until you reach top and pinch the ends.

6. Move the roll on to a oiled pizza stone (baking sheet) and slice small slits.  Rub top with melted butter, and sprinkle parmesan cheese over the top.

7. Cook for 25 minutes.

You can serve with a side of marinara or just enjoy it on its own.

Tomorrow I plan on eating the rest of this in my jammies, ALL DAY LONG.




3 responses »

  1. Pingback: Mexican Pizza « Will Run 4 Dinner

  2. Pingback: Cheeseburger Pizza « Will Run 4 Dinner

  3. Pingback: Lazy Sunday « Will Run 4 Dinner

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