Pizza pinwheels

1 Preheat oven to 225°C and line an oven tray with baking paper.

2 In a large mixing bowl, place yeast, sugar and 1 cup tepid water. Leave for 5 minutes or until frothy. Add flours, salt and oil and mix using your hands to form a sticky dough. On a floured surface, knead until dough is smooth. In a lightly oiled bowl, place dough, cover and leave in a warm place to rise for 30 minutes.

3 Heat rice bran oil in a large frying pan over medium. Add garlic and cook for 2 minutes before adding mushrooms. Cook until tender. Add spinach, passata and chopped tomatoes. Cook for 5–10 minutes to reduce slightly. Stir through basil, if using, season with a little salt and pepper, remove from heat and leave to cool.

4 On a floured surface, place dough and punch down to deflate. Divide dough into two equal pieces and dust with flour, then roll out to two large rectangles (about 25cm x 30cm).

5 Using a ladle, spoon filling over dough, then sprinkle one cup of cheese over the top. Roll up the long edge of each piece of dough into pinwheel. Using a sharp knife, cut each log at 2.5cm intervals into 12 equal pieces and lay on their sides on oven tray. Sprinkle with extra cheese and place in oven. Cook for 12–15 minutes until cheese is golden.