For those of you who know me, you know that things have been beyond CRAZY around here lately. Job change, teenage driver in the house…and general chaos. That said, I have been out of the plated.com loop for a little while. Our latest box was delivered on Wednesday 4/26 and this was the second of the dishes we made for dinner. I loved the versatility of the pizza dough. So far, I’ve seen it transformed into dessert (cinnamon rolls) and now dinner, in the form of pizza pinwheels. The best part of the dish, however, was the fact that Nellino’s played a starring role in the marinara component of the dish. I hope you guys enjoy this one as much as I enjoyed preparing it!
- 3 ounces baby spinach
- 1 red onion
- 1 clove garlic
- 1 (16-ounce) jar Nellino’s marinara sauce
- 1 tablespoon flour
- 12 ounces pizza dough
- 4 ounces shredded mozzarella and provolone cheese blend
- ½ ounce grated Parmesan cheese
- 1 lemon
- 3 ounces baby arugula
- 2 tablespoons
- ½ teaspoon olive oil
- 3 tablespoons water
- kosher salt and black pepper
1. Preheat oven to 425°F. Rinse spinach. Peel onion and cut into small dice. Heat 2 teaspoons olive oil in a medium pan over medium heat. When oil is shimmering, add whole garlic clove and diced onion. Cook until onion is light brown and softened, 4-5 minutes. Then, add 3 tablespoons water and cook, stirring continuously, until onions are golden brown and water has evaporated, about 3 minutes more.
2. Add spinach to pan with onion and stir to wilt, 1-2 minutes. Season with ¼ teaspoon salt and pepper as desired. Remove and discard garlic clove. Add marinara sauce to pan and increase heat to medium high. Cook until sauce begins to bubble, about 1 minute more, then remove pan from heat. Spoon 2 tablespoons sauce into aluminum tin, reshaping if bent, and spread in an even layer.
3. Sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, as large as possible, ⅛- to ¼-inch thick. If your dough is hard to work with, let it temper for 5 minutes at room temperature, then try again. When you roll it out, pizza dough tends to shrink back. Keep going even if it does, applying pressure consistently and rotating frequently. Spoon ¾ cup sauce over dough, leaving a ½-inch border. Scatter shredded cheese blend over sauce. Set aside pan with remaining sauce until Step 6.
4. Beginning with long end of dough closest to you, gently roll away from you, creating a tight cylinder. Using a sharp knife, slice cylinder into 8 equal pieces. Cut pinwheels with a serrated knife, sawing back and forth, so the filling doesn’t squish out. Place pinwheels cut side up in tin. Drizzle over ½ tablespoon olive oil, then sprinkle over Parmesan. Place tin on a baking sheet and bake until pinwheels are golden, about 30 minutes. If the centers of the pinwheels are still doughy and not yet golden, return to the oven and bake for about 5 minutes more. Then, set aside to cool for about 5 minutes.
5. Make Dressing While pinwheels bake, halve lemon and rinse arugula. In a medium bowl, whisk together juice of ½ lemon and 1 tablespoon olive oil to combine. Season with ⅛ teaspoon salt and pepper as desired. Use remaining lemon to brighten a glass of water.
6. While pinwheels cool, return pan with marinara sauce to medium heat. Heat until sauce is warmed through, about 3 minutes. Add arugula to bowl with dressing and toss to coat. Serve pizza pinwheels with arugula salad and remaining marinara sauce for dipping. Mangia!