Cooking is science, right? Here are some cool pinwheel pizzas that I made tonight to my own original recipe. I love Swiss Roll, Danish Pastries and Chelsea Buns, so how could a pizza not be made better by making it into a pinwheel? The possible scientific downside is that the large surface area of dough on the inside may make my usually crisp pizza a little soggy.
So are rolled up pizzas better than flat ones? Check back soon for the verdict!