Stuffed Einkorn Pizza Bites with Cheesy Leek & Pesto
Ingredients
Instructions
- In a medium mixing bowl, whisk together the yeast, sugar, and warm water together until dissolved. Let sit for 5 minutes.
- In a separate bowl, mix the flour and salt together and add to the wet yeast mixture.
- 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.
- Add ¼ cup flour to the counter and knead the dough until smooth. Add more flour if needed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 12-15 minutes, or until golden.
To help prevent your dough from sticking, roll out your dough onto parchment paper.
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5 comments
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If your starter is strong, a cup of levain (one batch) is roughly equivalent to 1 packet of yeast. You will need to extend the proofing time. This recipe calls for 1 3/4 t of yeast and a packet contains 2 1/4 teaspoons so you would need a little less levain than a full recipe to make these rolls.
Jovial foods on
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Thank you for the catch; webmaster notified.
Jovial foods on
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If someone prints up this recipe, the ingredients underlined do not print out. I went back to check and found this out.
Frances Galantine on
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How can you not use yeast and use sourdough . In your book, EINKORN, on page 48 you have “Focaccia Genovese” and it is made with sourdough that uses a sourdough Levain. Could I make the Spirals with the same dough? Or do you have a better recipe. I have not made bread with yeast, since I now use sourdough with Einkorn whole grain or all purpose. Would like to take this to a pot Luck this week.
Frances Galantine on
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These were delicious, but the dough was very sticky and did not hold like the pizza dough recipe with yeast. I put in the full 3 1/2 cups then added the other half cup. I felt like it could have used more or make the rectangle much smaller than instructed. Everyone liked them though despite the way they looked. A great way to use pesto from the summer!
Erica Snyder on