Prep your tools. Line a springform pan with parchment paper or spray it with PAM. Set aside. Preheat your oven to 375°F.

Make the pizza dough. Prepare 2 batches of this dough recipe. After it has risen divide the dough into two pieces and roll each one out to a rectangle approximately 16 x 10“. Make sure you don’t roll the dough too thin or it will tear once you fill it and roll it.

Fill the dough. Spread half of the sauce on each rolled out piece of dough, making sure to leave about a 1 inch margin around the edges of the dough. Top with half of the cheese, again leaving the margin clear.

Roll up jelly roll style. Pinch each edge of the dough as you roll it up, folding it in to prevent the filling from falling out. Roll up both of the pieces of dough that you filled with sauce and cheese. Handle the dough gently or it is more likely to tear as you roll it up. (It is not a big deal if small tears appears, just pinch them closed as best as possible. You’ll have have some sauce and cheese on the outside of your baked twisted pizza, which is totally fine!)

Twist the pizza. Once you have rolled up each of the pieces of dough, twist them together, and then roll the twist in upon itself to form a rough circle.

Top with butter. Transfer the shaped go to your prepared springform pan. Brush the dough with the melted butter.

Bake for 35-45 minutes or until light golden and cooked through. Brush with any remaining melted butter about 10 minutes before the cooking time has ended. Then place back in the oven to finish baking.

Let rest for at least 30 minutes before removing from pan and slicing. If you try to slice it immediately the bread will not hold its shape and the filling will fall out.