Pepperoni Pizza Pinwheels

Directions

1. Add active dry yeast to the bowl of a stand mixer with sugar and warm water. Let sit for 10 minutes, until the mixture becomes active and bubbly. Add all-purpose flour, salt, and Clebby’s Avocado oil. Mix until combined then knead with the dough hook for 5 minutes.
2. Transfer the dough to an oiled bowl and cover. Let sit until doubled in size, about an hour to an hour and a half.
3. Meanwhile, add just the whole peeled San Marzano tomatoes to a blender or food processor with garlic cloves, Clebby’s Avocado Oil, salt, a pinch of red pepper flakes, and basil. Blend until smooth then transfer to a glass jar and place in the fridge.
4. Line two baking sheets with parchment paper.
5. Dump the dough onto a floured work surface. Divided the dough in half. Working with one half at a time, use a rolling pin to roll the dough into a 9×12 rectangle. Place on a parchment-lined baking sheet. Brush the dough with a tablespoon of Clebby’s Avocado oil then spoon half of the pizza sauce in an even layer. Top with 1 cup of shredded mozzarella cheese and ¼ cup of shredded parmesan cheese. Top with half of the pepperoni slices. Gently roll up the dough into a log using the parchment to help keep it tight. Place it seam side down and refrigerate to chill for about 20 minutes.
6. Preheat oven to 350°F. Remove the dough from the fridge and slice using a serrated knife into one-inch slices. Place the pinwheels on a parchment-lined baking sheet spacing about an inch apart.
7. Bake for 30-35 minutes.
8. Heat the remaining pizza sauce in a saucepan over medium-low. Keep warm until ready to serve.
9. Allow to cool slightly, then remove from the baking tray. Garnish with shredded parmesan and finely chopped parsley. Serve with the warm pizza sauce.