• Stephi Durand

Pizza Roll: The Best Version of Pizza

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If you've read my go-to recipe for pizza dough, you're probably looking for inspiration on what to cook.


Of course, there's always the classic pizza. Sauce, spices, plenty of cheese and whatever toppings you desire. You can never go wrong with the classic pizza.


But you can give it an upgrade.


This kind of resembles a calzone, except instead of folding it in half, you carefully roll the dough like you would a Yule log. You can add as many or as little toppings as you desire, just be sure to partially cook any frozen toppings you may have (such as sweetcorn or peppers).


This is a quick and easy dinner to make, especially if you're using meal prepped pizza dough you've defrosted overnight.

A fully cooked, rolled up pizza dough with cheese and sweetcorn oozing from the edges.
Homemade Pizza Roll, Pre-Sliced

Tips and Tricks


Take your meal prepped dough out of the fridge 15-30 minutes before you begin your pizza roll. This gives it time to come to room temperature, making the dough easier to work with.


If you have a silicone mat, use it! Trying to roll out pizza dough onto a chopping board was the bain of my existance before going to silicone (and I'm never going back!). If you don't have a silicone mat to rely on, you can sprinkle some flour onto your work surface. Just be sure to dust off any remaining flour before you cook.


Because this rolls into a log shape, it's best to partially cook your frozen veg toppings before adding them to the dough. That way you can guarantee they're piping hot and fully cooked right in the centre of the roll.


You can use your cheese of choice, but cheddar or four cheese make for an excellent choice. You can use mozzarella, but I prefer to avoid the stringy mess and simply enjoy this meal.


Two great side options for this dish are garlic bread and salad. If it's for two people, you might not even need a side! This is a great dish to feed between 2-4 people, depending on how much you were able to roll out. The more people you serve it to, the more extras on the plate are needed!


You can experiment with your herbs and spices. I prefer using home grown and preserved basil as nothing beats the taste, but you could also try adding oregano, thyme, paprika — whatever you'd like!

A freshly cooked pizza roll oozing with cheese and sweetcorn on a silicone baking mat.
Freshly Cooked, Slightly Unravelled Pizza Roll
 

How to Make Pizza Roll


Serves: 2-4 people.


Ingredients:

  • Homemade pizza dough (or one store bought pack)

  • 2-3 tbsp Tomato Purée

  • 1/2tbsp - 1tbsp Dried Basil

  • Grated Cheese of Choice

  • Toppings of Choice

What You Will Need:

  • Silicone Mat or Chopping Board and Flour (See tip #2 above!)

  • Rolling Pin

  • Spoon or Spatula

  • Oven-Safe Silicone Mat or Parchment Paper

  • Large Baking Tray

How To:


Step One: Place your dough onto the silicone mat or chopping board and roll out with your rolling pin. Turn the dough over every few rolls. Roll the dough thin and shape to a rectangle.


Step Two: Taking your tomato pureé, add it to the dough before carefully spreading with a spatula or the back of a spoon. The goal is to have a nice, thin even layer of pureé across the dough. Don't forget the edges! Once you are happy with the amount (I can use anywhere from 1/4 to 1/2 a tube of tomato pureé. It's all down to personal preference) sprinkle your basil (or desired herbs) across your pizza.

I much prefer to go a little heavy handed on this because I love the taste of basil.


Step Three: Before you begin with the cheese, partially cook any of your frozen veg.

Add your grated cheese to the pizza. We tend to use a four cheese blend or cheddar as these give the best addition to taste. Depending on the size of your pizza it can take anywhere from 1/2 the packet to the whole thing before it is evenly covered.


Step Four: Add your toppings of choice to the pizza, ensuring it's spread evenly across the dough. I only make vegetarian pizzas at home, so I have no advice for meat toppings.


Step Five: If you wanted your pizza as it currently is, you can skip Step Five and go straight to Step Six.

This step can be most helpful with a second pair of hands. Carefully lift one of the short edges of the dough and fold it over just in front of it. Pick up the dough again and begin to roll your pizza into a log.

One the pizza is fully rolled, gently press down the seam at the top and gently fold the ends in on themselves. This is where I push in any toppings that tried to escape mid-roll.


Step Six: Transfer the pizza roll to an oven-proof silicone mat on a baking tray. Turn the oven to Gas Mark 6/200°c/400°f (I find I can get away with pre-heating the oven, but it's your choice) and cook on the middle shelf for 15 minutes. Turn the baking tray around and cook for another 10 minutes or until the crust is golden brown. Slice with a bread knife and serve.

 

Pizza Roll has been a household favourite for well over a year now and it comes together so quickly. You can always split the dough in half and make individual rolls each with your preferred seasonings and toppings. The options are truly limitless.


If you haven't seen it yet, you can see how I make my pizza dough from scratch, and how I perfectly preserve my basil every time!

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