Preparing the Dough
In a bowl, combine 2 cups self-rising flour, 1½ cups plain Greek yogurt, and 1 tablespoon dried oregano. Mix until a dough forms, then knead lightly for 2–3 minutes until smooth. If sticky, dust with a little flour. Let the dough rest for about 10 minutes.
Making the Sauce
In a bowl, stir together 1 can (8 oz) tomato sauce, 2 tablespoons tomato paste, 1 tablespoon dried oregano, ¼ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, and 1 teaspoon granulated sugar until well combined.
Cooking the Sausage
Heat a skillet over medium heat and cook 1 pound Jimmy Dean sage pork sausage for about 5–7 minutes, breaking it apart as it browns, until fully cooked. Drain excess grease and let it cool slightly.
Rolling and Filling the Dough
Preheat your oven to 400°F. On a floured surface, roll the dough into a large rectangle about 12 × 20 inches. Spread an even layer of the prepared sauce over the dough, leaving a small border around the edges. Sprinkle the cooked sausage evenly across the surface, followed by ¼ cup diced green olives, ¼ cup diced shallot or red onion, and 8 ounces shredded mozzarella cheese.
Shaping the Pinwheels
Starting from the long side, tightly roll the dough into a log. Slice the log into 1–1½ inch thick rounds and place them cut-side up on a parchment-lined baking sheet, spacing them slightly apart.
Baking
Bake for about 18–22 minutes, or until the pinwheels are golden brown and the cheese is melted and bubbly.
Making the Ranch Dip (Optional)
In a bowl, whisk together ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup buttermilk, ½ teaspoon dried chives, ½ teaspoon dried parsley, ½ teaspoon dried dill weed, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper, and ½ teaspoon MSG until smooth. Chill until ready to serve.
Serving
Serve the pizza pinwheels warm with the ranch dip on the side for dipping.
