Cheesy, Garlicky, Italian Spinach Pinwheels. Pizza dough deliciously rolled with Vegan Mozzarella and Sautéed Spinach.
Mix yeast in warm water and stir to dissolve. Activate yeast for about 10 minutes or until frothy.
Add flour, salt, and sugar to a large bowl and whisk to combine. Add olive oil and yeast + water mixture and mix with a spoon until well-combined. As the mixture starts coming together, use your hands to combine and slightly knead into a smooth dough ball.
Place dough in a lightly greased bowl and roll it around to lightly cover the dough in the oil. Cover the bowl with a clean towel and set aside in a warm area to rise until doubled (about one hour).
Once doubled, sprinkle flour on a clean counter and knead dough for 5 minutes, using the quarter-turn method, until smooth and elastic.
Lightly sprinkle a clean countertop with flour. Divide dough in half. Using a rolling pin, flatten dough into a rectangular shape. Repeat with other half.
In a large frying pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season with salt and pepper. Evenly spread spinach and garlic mixture onto rolled dough. Sprinkle vegan cheese.
Starting with the long end, roll the dough up, jelly-roll style. Using a sharp knife, slice the dough into even rounds.
Spray or brush a large cookie sheet with oil and place the pinwheels, facing up, evenly on the sheet. Set the cookie sheet aside for another 15 minutes in a warm area to let the dough rise a bit more.
Meanwhile, preheat your oven to 425°F. Bake pinwheels at 425°F for 15-20 minutes or until the tops and edges start getting golden brown.
Remove from oven and brush with olive oil. Let cool slightly. Enjoy warm, dipped in your favorite marinara sauce.