einkorn pizza spirals






For a fun new take on family pizza night, try these cheesy einkorn pizza spirals filled with ...pesto, leek, and potato. A lovely spring recipe when leeks are in season, but satisfying any time of year. Serve with a green salad for a light, vegetarian meal.

Pizza bites make a great appetizer. You can serve them with a bowl of marinara sauce for dipping fun!

If you’re feeling adventurous, try making your pesto from scratch for this recipe. Here are a few tips for better pesto.

1. From your basil plant, use only the small tender leaves for pesto and the large tougher leaves for cooking.
2. Snip away the stems from the leaves. The stems have a bitter flavor and will not be ground as finely as the leaves. You can discard the stems by pressing right at the bottom of the leaves with your fingernail.
3. Oil and water do not mix, so it is important to dry the basil completely after washing.
4. To preserve your pesto, always top it off with fresh oil. This will create a barrier to air and permit you to store the pesto in the refrigerator for up to two weeks.

You can find our pesto recipe here.

Here are a few other recipes with pesto you might want to try:

● GRAIN FREE CASSAVA FUSILLI WITH CASHEW PESTO AND TOMATO CONFIT
● GLUTEN FREE SPAGHETTI AND ASPARAGUS BASIL PESTO
● 4-INGREDIENT KALE PESTO TAGLIATELLE

 

Homemade Einkorn Pizza Dough Bites

Ingredients

For the Dough: 

For the Filling:  

  • 3 small Yukon gold or red potatoes (200 g)
  • 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
  • 1 medium leek, light green and white parts only, thinly sliced (100 g)
  • Kosher salt 
  • 1 cup (236 ml) pesto
  • 8 ounces (227 g) shredded mozzarella cheese
  • ¼ cup (25 g) grated Parmesan 

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.