My family and I are back from a long weekend in Austin, Texas where I attended this year’s BlogHer Food conference. It was a blast and I can’t wait to tell you all about it. But first up, these incredible margherita pizza wheels deserve their day in the sun.
There’s nothing incredibly fancy or difficult here, just a new way to eat an old favorite. I was inspired when I saw these pepperoni pizza wheels by Spoon Fork Bacon and I knew I had to give them my own spin with a little tomato, basil, and mozzarella.
First up, is my favorite pizza dough, followed by a super simple marinara sauce, and finally some fresh mozzarella and chopped basil. Put it all together, roll and slice, and bake! And the result is a perfect appetizer or light meal. I served this batch at a party recently with a little extra marinara for dipping and they didn’t even last 15 minutes.
I finally have a decent garden this year and I can’t wait to use my fresh basil and tomatoes. When they’re ready, I plan to bake another batch and do my best to devour them all myself.
- ½ recipe Basic Pizza Dough
- Easy marinara (recipe below)
- 4 ounces (113 grams) mozzarella cheese, thinly sliced
- ½ cup (10 grams) basil leaves, chopped
- Yellow cornmeal, for dipping
- Coarse salt, for sprinkling
- 2 tablespoons olive oil
- ¼ cup (36 grams) onion, chopped
- 2 garlic cloves, chopped
- 1 14.5 oz can peeled diced tomatoes
- 1 tablespoon fresh herbs such as basil, oregano and thyme (2 teaspoons dried)
- Pinch red pepper flakes
- ½ teaspoon salt, plus more to taste
- Heat the olive oil in a skillet over medium low heat. Add the onions and garlic and sauté until onions are softened and translucent.
- Add the tomatoes, herbs, red pepper, and salt. Simmer until liquid has reduced and sauce has thickened, about 10 minutes.
- Use a blender to pureé marinara. Use immediately. Store any leftovers in the fridge.
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Roll the pizza dough into a rough 9x12 inch rectangle. Spread a layer of marinara sauce on top. Top with the mozzarella slices and chopped basil.
- Starting with the long end, roll the dough up towards you, making sure to keep it tight. The sauce and cheese may try to slide out, but try to keep them in place as much as possible.
- Use a sharp knife to cut into 1 inch rounds. Dip one end of the wheels into the cornmeal and place on the prepared sheet pan (cornmeal side down). Sprinkle with coarse salt.
- Bake until dough is golden and cheese has melted and started to brown, about 15-20 minutes. Serve immediately with extra marinara for dipping, if desired.
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