Cooking science …

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!



One Comment Add yours

  1. Heather Taylor says:

    I love pizza. Rolled up pizza sounds juicy and a taste sensation. Photos look very appetizing. =-)

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