The long-awaited (in my head) goal of recreating the classic broccoli & mozzarella pinwheels of the local pizzerias of my childhood finally came to vegan, teese-covered fruition!
This is definitely the first test batch, but overall, I’m pleased with how they came out. The one BIG difference I’d change for the next round is to double the pizza dough. There was a little bit of both fillings left over, and with double the dough, I’d be able to make even large, spiral rolls – aka pinwheels! I used broccoli raab, because, you know, farmers markets, the joy of raab, etc.
Broccoli Raab, Garlic & Teese Rolls
Here’s what you need:
Double batch of pizza dough, fully risen.
Flour for the dough.
One bunch of broccoli raab or small head of broccoli, roughly chopped.
Extra virgin olive oil
4-5 cloves of minced garlic
One batch of Tofu Ricotta (I used Nasoya firm with the recipe from Veganomican/Vegan with a Vengeance with the addition of a teaspoon of tahini).
One small tube of Mozzarella Teese, shredded.
Preheat oven to 400F.
Prepare the Tofu Ricotta and set aside.
Sauté the garlic on low/medium heat in the olive oil for 2-3 minutes.
Add a dash of crushed red pepper, freshly ground black pepper, a generous pinch of sea salt, and the chopped broccoli raab (or broccoli). Add a splash of water, and stir for 5-7 minutes, until well-cooked.
Remove the sauté pan from heat, cover and set aside.
Flour your hands and roll out the pizza dough to a large oval. Use more flour if needed.
Lightly brush the dough with olive oil, or use a mister.
Place large spoonful of tofu around the dough. Use a spatula to spread out.
Carefully do the same with the broccoli raab mixture.
Spread 3/4 of the shredded teese log onto the other fillings. It’s okay if it clumps a bit.
Roll up like cinnamon rolls, and precisely cut with a sharp knife. Rinse your knife between cuts if you need to.
Lightly grease a 8×13 pan (you may need more than one).
Place rolls in the pan(s). If there is a more open side, place that side up.
Sprinkle the rolls with the leftover (1/4 tube) of shredded teese and a drizzle or spray of olive oil.
Bake for 40-45 minutes.
Serve warm with marinara sauce for dipping.
Ready to roll
Teese, Teese, Teese! The eventual double-dough rolls will be prettier!
These rolls are part of the official Teese Challenge. Chicago Soy Dairy generously sent vegan food bloggers their soy cheese to cook with and document.