Pizza pinwheels are the perfect accompaniment to drinks small and tasty to nibble. Sardines and Parmesan offer saltiness, but aren’t overly fishy tasting. When you slice the roll, the pinwheels press together and become oblong so ease the slices back into a round shape before placing them in the oven.
- Yield: 100 small pinwheels
- 1 portion pizza dough of your choice
- 2 garlic cloves, crushed
- 1 bunch of fresh oregano, leaves removed and finely chopped
- 2 sardine fillets
- 7 oz (200 g) butter, softened
- 7 oz (200 g) Parmesan cheese, finely grated water for brushing
- sea salt
- Preheat the oven to 250°C (500°F/gas 10).
- Make the pizza dough according to the basic recipe and let it rise. Divide the dough into 2 pieces.
- Mash the sardine fillets; mix these and the garlic, oregano and three-quarters of the Parmesan with the softened butter.
- Roll the dough out into two thin rectangles. Spread the butter over the 2 rectangles and sprinkle over the rest of the cheese. Brush the edge of one of the long sides with a little water.
- Roll the dough into a tight roll from the other long side.
- Slice the dough into thin slices with a sharp knife and place the pinwheels on a tray lined with baking parchment. Sprinkle with a little sea salt.
- Bake until golden in the middle of the oven for 10 minutes.