Mix lukewarm water, honey, and dry yeast in a small bowl.

Let it bloom until foamy (about 10 minutes).

In a large bowl, combine flour, salt, dried basil, and garlic powder.

Pour in the activated yeast mixture and olive oil.

Mix with a spoon until the flour hydrates, then use your hands to form a cohesive, slightly sticky dough.

Cover the bowl and let the dough double in size (30–40 minutes, depending on room temperature).

Shape the Dough

Dust your work surface with flour and divide the dough in half.

Roll out one portion into a rectangle using a rolling pin.

Brush lightly with marinara sauce, avoiding the edges.

Place smoked turkey slices evenly.

Scatter diced red bell pepper.

Sprinkle with grated cheese.

Roll the dough tightly into a log, pinching the seam to seal.

Transfer to a baking tray and chill in the fridge for 30 minutes for easier slicing.

Slice into pieces about 2 fingers wide using a serrated knife.

Place on a baking tray with space between each.

Brush lightly with salted olive oil.

Bake in a preheated oven at 200°C for 25–30 minutes until golden and aromatic.

Let the pizza snails cool for 15–20 minutes before serving.

Enjoy warm, like a perfect mix of garlic bread and pizza!