1/2 cup fresh basil leaves, chiffonade (cut in thin strips)
Preheat oven to 425° F.
Split pizza dough evenly into two balls.
Roll one ball of dough out on a generously floured surface into an 8x12-inch rectangle.
Spread a thin layer of pizza sauce over dough. Top with one half of the cheese and one half of the basil. Roll dough into a spiraled log starting at the longest side. Press and seal firmly. Cut into 1/2-inch thick rounds.
Lightly grease a 12-well muffin tin with olive oil. Place one spiral in each well. Bake for 10-12 minutes or until the cheese is melted and the pizza dough is golden brown.
Repeat procedure with the other pizza dough ball.
Pizza spirals can be served warm or room temperature.