Delightful Pizza Pinwheels made with buttery, flaky puff pastry, salty prosciutto and creamy gorgonzola. These bite-sized pizza treats are ideal for an Italian-style aperitivo with drinks and make excellent party finger food.
These pinwheels are a fun, easy recipe that work for many occasions—party snacks, picnics or an aperitivo alongside an Aperol Spritz. They’re highly adaptable: swap or add toppings to suit your taste. For this version we love the classic pairing of prosciutto and gorgonzola.
The base is ready-rolled puff pastry, which keeps the recipe quick and simple. If you prefer, you can make your own dough, but ready-rolled pastry saves time and gives reliably flaky results.
Ingredients
Below you’ll find a photo showing the main ingredients plus notes and substitution ideas.
Ingredient notes and substitutions
- Puff pastry – Ready-rolled pastry keeps things simple. If using a block that needs rolling, roll to about 1/2 cm (1/4 inch) thickness.
- Passata (tomato puree in the US) – Thick, flavorful passata makes an excellent pizza base. If using a homemade tomato sauce, make sure it’s well reduced and not watery.
- Dried oregano – A pinch stirred into the passata adds a classic pizza aroma.
- Prosciutto crudo – Any cured prosciutto works; using speck gives a smokier note.
- Gorgonzola – Gorgonzola Piccante crumbles nicely, but Dolce also works—use small dollops if it’s softer.
- Mozzarella –Avoid very moist fresh mozzarella here; it can make the pastry soggy. Use a block mozzarella suited for baking or pre-grated mozzarella for convenience.
Step-by-step photos and instructions
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper. Combine the passata with a pinch of dried oregano.
Spread the tomato passata across the pastry sheet, then arrange torn or small pieces of prosciutto over the passata. Scatter crumbled gorgonzola, then sprinkle the mozzarella on top (see photos).
Roll the pastry tightly into a log and trim the ends if they contain little filling. Slice the log into 1-inch (2.5 cm) thick rounds using a sharp knife for a clean cut.
Place the pinwheels on the prepared baking sheet, brush each with beaten egg, and bake for about 25 minutes or until the pastry is golden and crisp.
Variations and topping ideas
There are countless topping combinations. Keep these two simple rules in mind:
- Less is more – don’t overfill; too much filling makes rolling and slicing difficult.
- Avoid soggy toppings – excess moisture will soften the pastry. Use pre-grated mozzarella rather than very wet fresh mozzarella.
Swap the passata for basil pesto for a tasty alternative base.
Cheese – Try Scamorza, Fontina, Provolone or Taleggio for different flavours.
Meats – Use salami, cooked ham or smoked cured meats like speck.
Veggies and extras – Olives, capers, anchovies, sun-dried tomatoes or grated zucchini (squeeze out excess moisture before using).
Recipe tips
Use ready-rolled pastry – This keeps the recipe fast and straightforward; rolling pastry adds an unnecessary step if you’re short on time.
Work quickly – Assemble the pinwheels promptly; if the pastry warms too much it will become soft and tricky to cut.
If the pastry softens – Chill it in the fridge or briefly in the freezer to firm up before slicing.
Prosciutto –Tear prosciutto into smaller pieces rather than using whole slices to make rolling and cutting easier.
Cutting – Use a sharp knife and slice in one smooth motion to avoid squashing the pinwheels.
Recipe FAQs
Ready-rolled puff pastry is recommended for ease and a flaky finish. You can also use pizza dough—either homemade or ready-rolled—if you prefer.
Yes. Unbaked pinwheels should be refrigerated until baking. Cooked pinwheels can be kept at room temperature for a few hours or stored in the fridge for up to two days.
Yes. Freeze raw or cooked pinwheels by placing them flat on a tray without touching. Once frozen, transfer to freezer bags. Reheat or bake from frozen.
If you try this Pizza Pinwheels recipe, please rate it and share how it turned out in the comments. I enjoy hearing from readers and learning how you’ve adapted the recipe.
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and occasionally a video to guide you through the process.
Pizza Pinwheels with Gorgonzola and Prosciutto
By Emily
Ingredients
- 1 sheet ready-rolled puff pastry (320g / 11.2oz)
- 2–3 tablespoons passata (tomato puree)
- 1 small pinch dried oregano
- 5–6 slices Prosciutto di Parma
- ½ cup cubed Gorgonzola piccante (50g)
- ½ cup pre-grated mozzarella (60g)
- 1 beaten egg (for glazing)
Instructions
- Preheat the oven to 200°C (390°F). Line a baking sheet with parchment.
- Mix the passata with a small pinch of dried oregano.
- Spread the passata over the pastry, arrange prosciutto pieces on top, then add crumbled gorgonzola and mozzarella.
- Roll the pastry into a tight log, trim the ends if necessary, and slice into 1-inch rounds using a sharp knife.
- Tip: If the pastry becomes too soft while assembling, chill it briefly in the fridge or freezer to firm up before slicing.
- Place the pinwheels on the baking sheet, brush with beaten egg and bake for 25 minutes until golden and crisp.
Notes
- Soft pastry – If the pastry softens, return it to the fridge or freezer briefly to firm up before cutting.
- Prosciutto – Tear into smaller pieces rather than using whole slices to make rolling and cutting easier.
- Cutting – Use a sharp knife and slice in one smooth motion to avoid squashing the pinwheels.
- Storage – Cooked pinwheels can be stored at room temperature for a few hours or refrigerated for up to two days.
- Freezing – Freeze raw or cooked pinwheels flat on a tray without touching; transfer to freezer bags once solid. Cook or reheat from frozen.
Helpful Info for All Recipes
- I generally use extra virgin olive oil in recipes unless noted otherwise.
- When using canned or jarred tomatoes, quality brands give the best flavour.
- Vegetable sizes are medium unless otherwise specified.
- Recipes are tested using a fan (convection) oven.
- Nutrition details are calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be taken as an approximation.
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