Rainbow Veggie Pizza Pinwheels

1.Preheat your oven to 200°C (400°F). Lightly grease a large baking sheet or line it with parchment paper.

2.On a lightly floured surface, roll the pizza dough into a large, thin rectangle, approximately 30 cm by 40 cm (12 inches by 16 inches).

3.In a small bowl, toss the diced red pepper, carrot, yellow pepper, spinach, red onion, Italian seasoning, garlic powder, 1 tablespoon of olive oil, salt, and pepper. Ensure the vegetables are very finely chopped so the pinwheels roll easily.

4.Spread the marinara sauce evenly over the rolled dough, leaving a 2.5 cm (1 inch) border along one of the long edges. This border will help seal the roll.

5.Sprinkle the shredded mozzarella cheese evenly over the sauce. Then, distribute the prepared rainbow vegetable mixture evenly over the cheese layer.

6.Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed along the border to seal the roll completely.

7.Using a sharp, non-serrated knife, slice the log into 12 to 14 equal pinwheels, each about 2.5 cm (1 inch) thick.

8.Place the pinwheels cut-side up on the prepared baking sheet, ensuring they are not touching. Lightly brush the tops of the pinwheels with a little extra olive oil and sprinkle with grated Parmesan cheese.

9.Bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Allow the pinwheels to cool on the baking sheet for 5 minutes before serving warm.