Makes 16 Pizza Rolls.
Einkorn Pizza Roll-Ups
For the Dough:
- 1¼ cups (295g) warm water, at 100° F
- 1 teaspoon active dry yeast or ¼ cup (60 g) refreshed einkorn sourdough starter
- 1 teaspoon sugar
- 4¾ cups (570 g) All-Purpose Einkorn Flour, plus more for dusting
- 2 teaspoons fine sea salt
- 3 tablespoons jovial Extra Virgin Olive Oil, plus more for greasing the pan
For the Pizza Sauce:
- Make the dough: In a large bowl, mix together the water, yeast or sourdough starter, sugar, and 1 cup (120 g) of flour. Let stand for 15 minutes.
- Add the remaining 3¾ cups (450 g) of flour and the salt and mix together as much as you can with a stiff spatula or Einkorn Dough Spoon.
- Add the oil and begin kneading the dough in the bowl until the dough holds together.
- Transfer the dough to a lightly floured work surface and knead for 2 or 3 minutes until smooth. Place the dough back in the bowl and cover tightly with plastic wrap. If using yeast, let the dough rise for 2 hours. If you are using sourdough starter, let the dough rise at room temperature for 8 to 12 hours.
- Make the pizza sauce: Combine the tomatoes, onion, 2 tablespoons of oil, salt and oregano in a medium saucepan. Simmer on medium-low heat for 25 minutes uncovered, stirring frequently. Turn off the heat, remove the pieces of onion and let cool to room temperature.
- Preheat oven to 450°F.
- Lightly grease two rimmed baking sheets with oil. Transfer the dough to a work surface lightly dusted with flour. Divide the dough into 16 equal pieces. Roll each piece into a tight ball and place on a greased baking sheet, covered with oiled plastic wrap.
- Lightly dust the first piece of dough with flour, and use a rolling pin to roll into a 5-inch circle. Stretch the circle to form a rough oval shape. Place 1 tablespoon of sauce down the center of the circle, add 3 tablespoons of mozzarella and your choice of toppings. Pull the edge of dough to the left just over the filling, then lift the other side over to the right edge. Press to seal. Place the pizza on the baking sheet 2-inches apart and continue in the same manner with the rest of the dough.
- Brush the pizzas with remaining 2 tablespoons of oil and sprinkle with Parmigiano Reggiano cheese and the remaining 1 teaspoon of oregano. Cover with oiled plastic wrap and let rise for 15 minutes for recipes using yeast, 1 hour for recipes using sourdough starter.
- Bake for 15 minutes, rotating the baking sheets after 8 minutes. Top each roll up with 1 tablespoon of mozzarella and bake for 5 to 7 minutes more, until cheese is lightly browned.
- Let the pizzas cool 10 minutes before serving. Store at room temperature for up to 12 hours, then refrigerate in a sealed plastic bag for up to 2 days.
We tested four different fillings- cooked Italian sausage and thin slices of green peppers, cooked spinach and thin slices of fresh mushrooms, steamed broccoli and cheddar with and without sauce, and pepperoni and cheese.