Pizza Wheels
- 2 2/3 cups all-purpose flour, plus extra for rolling and kneading
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoon active dry yeast
- 1 cup warm reduced-fat (1%) milk
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons tomato paste
- 1/4 medium yellow onion, chopped
- 1/4 pineapple, chopped (about 3/4 cup)
- 3/4 cup chopped ham
- 1 1/4 cup (5 ounces) shredded sharp Cheddar cheese
- 1/3 cup chopped fresh flat-leaf parsley
Preheat the oven to 350°F.
In a small bowl, combine milk and yeast. Set aside for 5 minutes.
In the bowl of a mixer fitted with the dough hook, combine flour, salt and oil.
Add milk and yeast mixture, and knead until dough is smooth, about 5 minutes. Alternately, combine ingredients in a bowl and knead by hand for about 10 minutes.
Divide dough into two equal pieces and set aside on a floured counter.
On a floured surface, roll one piece of dough to a 12x16-inch rectangle and spread to the edges with tomato paste.
Top with half of the onion, pineapple, ham, cheese and parsley.
Roll rectangle lengthwise, jelly-roll style, cut into 16 slices each and transfer to a parchment paper-lined baking sheet.
Repeat with the second piece of dough and remaining onion, pineapple, ham, cheese and parsley.
Bake until golden brown and cooked through, about 25 minutes.
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- 2 2/3 cups all-purpose flour, plus extra for rolling and kneading
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoon active dry yeast
- 1 cup warm reduced-fat (1%) milk
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons tomato paste
- 1/4 medium yellow onion, chopped
- 1/4 pineapple, chopped (about 3/4 cup)
- 3/4 cup chopped ham
- 1 1/4 cup (5 ounces) shredded sharp Cheddar cheese
- 1/3 cup chopped fresh flat-leaf parsley