Need we say more? Once you see how easy these are, you’ll wonder why you don’t do them more often! Once the dough rises, it all comes together quick and easy. Plus, the fillings can be whatever you dream up, which means happy eaters all around.
In a stand mixer add water, yeast and sugar. Whisk to combine and let sit until foamy, about 5 minutes.
Add remaining dough ingredients. Attach bowl to mixer and fit it with dough hook. Turn to medium speed and mix until dough comes together and wraps itself around dough hook. Continue to mix until dough is smooth and elastic, 3-4 minutes.
Remove dough from mixer and shape into a ball. Transfer dough to a medium mixing bowl greased with cooking spray. Cover bowl with plastic wrap and let rise for 1 hour, or until double in size.
Preheat oven to 425°F. Line two baking sheets with parchment paper. Set aside.
Place dough on a lightly floured work surface. Roll into a 18 x 15-inch rectangle.
Filling
Use an offset spatula to spread a thin layer of pizza sauce over the dough, leaving a 1-inch border at the far edge (the sauce will spread when you roll the dough). Sprinkle mozzarella over the sauce, followed by the parmesan, pepperoni, garlic, fresh herbs and pepper flakes.
Starting at the edge closest to you, carefully roll the dough into a tight log. Use a serrated knife to divide the roll into 16 pinwheels (they’ll be just over 1 inch each).
Place cornmeal into a small bowl. Generously coat one cut side of each pinwheel with cornmeal and set the pinwheel, cornmeal-side down, onto a baking sheet. Repeat process with remaining pinwheels.
Place pinwheels into the oven and bake for 15-18 minutes, or until golden brown and bubbling. Remove pan from oven and serve warm.
