Stuffed Einkorn Pizza Bites with Cheesy Leek & Pesto

Instructions

1. In a medium mixing bowl, whisk together the yeast, sugar, and warm water together until dissolved. Let sit for 5 minutes.
2. In a separate bowl, mix the flour and salt together and add to the wet yeast mixture.  
3. Using your hands, knead until a uniform dough ball forms. Add extra flour if the dough is still sticky. Return the dough to the bowl and cover for 15 minutes.
4. Add ¼ cup flour to the counter and knead the dough until smooth. Add more flour if needed.
5. Place dough ball in a lightly oiled bowl. Turn the ball to coat it with oil and cover bowl with plastic wrap. Let rise in a warm draft-free space for 2 hours, or until the dough doubles in size.
6. Meanwhile, make the filling: Cut each potato lengthwise into thin slices. Stack the slices and cut into thin matchsticks, then slice the matchsticks into small cubes.
7. In a large skillet, warm the olive oil over medium heat. Add the potatoes, leeks, and a generous pinch of salt and cook until tender, about 8 minutes. Transfer into a small bowl to cool completely. 
8. Once the dough has risen, prepare your pizza rolls: Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat. 
9. Divide the dough into two even balls; set one aside and place the other on a lightly floured countertop. Roll into a rectangle about 12x10 inches, using more flour if the dough sticks to the rolling pin or countertop. 
10. Spread a ½ cup of the pesto mixture evenly across the top, and gently spread ½ of the potato mixture over that. Sprinkle with half the mozzarella cheese. 
11. Starting with the long edge, start to roll the side of the rectangle towards you into a nice, compact log, pinching the seam together to seal.
12. Slice the dough into 1-inch pieces and place spiral-side up on the prepared baking sheet about an inch apart. Sprinkle with Parmesan cheese, and repeat with the remaining dough ball.
13. Bake for 12-15 minutes, or until golden.

To help prevent your dough from sticking, roll out your dough onto parchment paper.