Spicy Nduja Pizza Pinwheels with Honey Step-by-step instructions

Before you start

Before starting, take the pizza dough out of the refrigerator and let it come to room temperature for about 30 minutes. This makes it easier to roll and less likely to shrink. Preheat the oven to 450°F (230°C).

Lightly grease a 9-inch square baking dish with olive oil or cooking spray. Shred the provola cheese if not already shredded. Have the nduja at room temperature so it spreads smoothly. Set out a rolling pin, a sharp knife, a cutting board, and a pastry brush for the honey.

Instructions

Prep and spread

1. 1Prep and spread
   Heat the oven to 450°F (230°C). On a lightly floured surface, roll the pizza dough into a rectangle about 12 by 10 inches. Spread the nduja evenly over the dough, leaving a 1-inch border at the top edge. Scatter the shredded provola over the nduja.
   Look for The dough is evenly covered with a thin layer of nduja and cheese.
   Tip If the dough resists rolling, let it rest for 5 minutes before continuing.
2. 2Roll and slice
   Starting from the bottom edge, roll the dough tightly into a log, pressing gently to seal the seam. Using a sharp knife, slice the log crosswise into 12 even pinwheels, about 1 inch thick.
   Look for The log is tight and the slices are uniform, showing a spiral of filling.
   Tip For clean cuts, use a serrated knife and saw gently without pressing down hard.

The dough is rolled out to a rectangle, and the nduja and provola are spread evenly, leaving a border. The filling should be visible but not overflowing. The dough is pliable and rolls easily without tearing.

Roll, slice, and bake

3. 3Arrange and bake
   Place the pinwheels cut-side up in a lightly greased baking dish, leaving a little space between each. Bake until the crust is golden brown and the cheese is blistered and bubbly, 12 to 15 minutes. The internal temperature of the nduja should reach 160°F (71°C).
   Look for The pinwheels are puffed, golden, and the cheese is bubbling with browned spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the tops brown too quickly, cover loosely with foil for the last few minutes.

The log is tight and evenly sliced into 12 pinwheels. As they bake, the kitchen fills with the aroma of spicy sausage and melting cheese.

The pinwheels puff up, the edges turn golden brown, and the cheese blisters and bubbles. The tops are crisp to the touch, and the filling is hot and melted.

Finish and serve

4. 4Finish and serve
   Remove the baking dish from the oven. Drizzle the hot pinwheels with the honey and scatter the torn basil over the top. Let cool for 5 minutes before serving warm.
   Look for The honey glistens and the basil brightens the top.
   Tip Serve warm for the best texture and flavor.

The honey drizzles over the hot pinwheels, creating a glossy sheen, and the fresh basil adds a bright green contrast. The pinwheels are warm, with a crisp crust and a soft, cheesy center. The sweet and spicy aroma is irresistible.

Common mistakes

A common mistake is rolling the dough too thick, which makes the pinwheels doughy in the center. Roll the dough to about 1/4 inch thickness. Another is overfilling with nduja, which can make the rolls difficult to slice and cause the filling to ooze out during baking.

Use a thin, even layer. Slicing with a dull knife can squish the rolls; use a serrated knife and gentle sawing motion. Finally, do not overcrowd the baking dish — leave space for air to circulate so the pinwheels brown evenly.

How to tell it’s done

The pinwheels are done when the crust is deep golden brown and the cheese is blistered and bubbling. The internal temperature of the nduja should reach 160°F (71°C) on an instant-read thermometer inserted into the center of a pinwheel.

Let the pinwheels rest for 5 minutes before serving to allow the cheese to set slightly, so they hold together when pulled apart.

• Ground meat: 160°F (71°C) in the thickest part