BrokeAss Gourmet

BrokeAss Gourmet

Picnic Pizza

  • Prep Time 0:15
  • Cook Time 0:18
  • Estimated Cost varies

The idea for these was born one warm summer evening when I attempted to take a pizza to the park for a picnic. Since I didn't have an actual pizza box to carry this on, I wrapped my freshly-cooked pizza in foil, tucked napkins and plates into my bag and hoped for the best. Sadly, the result was disappointing. The pizza flavors were good, but the 2-block schlep to the park was enough to wilt the toppings and smush the crust. I needed a better plan. Calzones, of course, were an option, but, though I love eating them at home, I foresaw their saucy insides splattered all over my pretty picnic blanket if I packed them along instead.

A few weeks later, I was rolling fresh cinnamon rolls for a weekend brunch, and it hit me: why not roll pizza toppings up in fresh dough a la cinnamon rolls, and then bake them into neat, portable spirals? They would feature the dough:sauce:topping ratio I like so much about pizza, but the handy portability of calzones, without the calzone's goopy, drippy insides. I couldn't wait to finish brunch to put my new gameplan into action.

The result, as I had hoped, was superb. These pinwheel pizza rounds that reslted were a neat, easily-transported pizza option. I decided to give my pizza picnic plan another go, so this time I packed a massaged kale saladhalf of a roasted Third Date Chicken and a crisp bottle of rosé. I sat talking, late into the night with a friend, nibbling on this collection of yumminess. It was one of the best meals I've eaten all summer.


  • 1 recipe pizza dough
  • 2/3 cup sauce of your choice (tomato, pesto, red pepper, even cooked, pureed carrots or sweet potatoes with spices like ground chiles or curry powder stirred in)
  • 1 1/2 cups shredded/crumbled cheese of your choice (I like provolone, goat, aged white cheddar or fresh buffalo mozzarella--feel free to skip the cheese if you are vegan/dairy-free)
  • 1-3 pizza toppings of your choice (the recipe pictured features diced red onions, spinach and red peppers--anything you'd put on a pizza, from cooked/raw veggies to chopped salami, crumbled beef, baked tofu or chorizo will work--just make sure it's cut into small, bite-size pieces)

Recipe Serves 4-6


  1. Preheat the oven to 425 degrees F. Lightly flour (or line with parchment paper) a making sheet and set aside.
  2. On a lightly floured surface, roll the dough out into a large rectangle, about 8" x 12".
  3. Spread the sauce over the dough in a thin layer.
  4. Sprinkle the cheese evenly over the sauced dough.
  5. Scatter the toppings evenly over the cheese. Try not to overdo it.
  6. Starting at the bottom, roll the dough up, long-ways, pinching as you go, to keep it in a tight cylinder.
  7. Use a sharp knife to cut the cylinder into 12 1"-thick rounds.
  8. Arrange the rounds on the prepared baking sheet with space between them.
  9. Bake for 15-18 minutes, until the crust is golden-brown and the cheese and sauce bubbles.

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sandra, on May 24, 04:48 AM, wrote:

Can i overnight these in fridge and bake in the morning.
Have baked them once straight away and they were well received.

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