italian pizza spinner

Hot pizzas with tomato and mozzarella or spinach and feta.


If you want to make gluten-free pizza loaves, halve the recipe and use gluten-free flour, such as pizza flour or focacia mix.

The tomato sauce or spinach filling can be replaced with pesto.


  • 50g yeast
  • 6 dl of “lukewarm” water, possibly mixed with kesam
  • ½ dl oil, preferably olive oil
  • 2 teaspoons of salt
  • 1 teaspoon of honey (can be sautéed)
  • on. 1 ½ l coarse pastry flour or approx. ¾ l wheat flour and approx. Whole wheat

Garnish 1: tomato and ham sauce

Make your own or you can use it from glass.

  • 1 small onion
  • 2 tablespoons oil
  • ½ dl tomato purée
  • 3-4 finely chopped sun-dried tomatoes
  • 1 can crushed/chopped canned tomatoes
  • 1-2 teaspoons of sugar
  • 2 teaspoons dried oregano / pizza seasoning / basil or fresh herbs
  • salt pepper
  • 2-3 dl grated cottage cheese or e.g. shredded mozzarella or cottage cheese
  • salt and pepper
  • pine nuts and/or grated cooked ham

Garnish 2: spinach and feta cheese

  • About 150 g of spinach
  • 2 tablespoons kesam or cottage cheese
  • 1-2 garlic cloves (can be omitted)
  • salt pepper
  • 75-100g feta cheese
  • pine nuts (may be omitted)

Stir yeast into warm water (dry yeast is mixed with flour), add salt, sugar and oil and knead the flour into a smooth dough. Cover the baking dish and let the dough rise for approx. 30 minutes.

While the dough is rising, prepare the filling you want to use.

Tomato sauce:

Sauté the finely chopped onion in oil in a hot skillet until the onion is shiny. Add the tomato purée and cook for a few minutes before adding the rest of the ingredients. Bring to a boil and simmer the sauce for 20-30 minutes uncovered. Season with more spices, salt and pepper.

Spinach and feta cheese:

Blend spinach (raw), kesam/cottage cheese, garlic and feta cheese in a speed blender to a coarse mass. Finally, put the pine nuts – they should not be passed through a quick blender.

Take the dough out onto a floured table and divide it in half.

“Fold” or unroll each part into a rectangle of approx. 30x40cm.

Spread over desired filling.

  • Tomato sauce is spread over the dough. Sprinkle with grated cheese/mozzarella chunks and ham/pine nuts. Roll up tightly and cut into slices (like cinnamon rolls). “Squeeze” a little down so that the filling does not run out. Place on a baking sheet lined with baking paper.
  • Spinach and Feta Cheese Filling: Spread over filling, roll up and divide into slices as described under tomato sauce.

Cover and let rise 40-45 minutes.

Bake in a hot oven at 225°C on the middle rack for 10-15 minutes.

Cool on a wire rack.

PIZZA SPIN: These pizza variants fit in the lunch box, backpack and beach bag.  Photo: TV2

PIZZA SPIN: These pizza variants fit in the lunch box, backpack and beach bag. Photo: TV2

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