I made spelt pizza today and in the end had left over pizza dough so I made these pizza rolls which are just fantastic. They are crusty on the outside and creamy on the inside, a perfect combination in my opinion. The best part is you can “hide” all kinds of good stuff in them for picky eaters. I added tomato sauce, cheese and beans but they can be filled with pretty much anything. We have left overs which I’m planning to serve with soup tomorrow. The trick to good pizza dough is to let it rise for a couple of hours as well as working the dough to get the gluten working.
The pizza had tomato sauce, red and yellow peppers,
onions, cheese and Swiss chard with a little drizzle on honey. Yum!
Spelt pizza dough
1 1/2 cups water, finger temperature
3 tsp olive oil
1/2 package dried active yeast
2 tsp salt
2 tsp sugar
1 tbs garlic powder
1 cups white all purpose flour
1 1/2 cup spelt flour
Milk to brush with
sesame seeds to sprinkle over.
Blend all dry ingredients and add water mixed with oil and work it into the flour mix well. Really work the dough for at least 3 minutes. It’s easy if you use a kitchen aid. Place dough in a bowl with a towel covering in a draft free and warm place to rise for 5 hours. Remove dough from bowl and kneel and punch it for at least 5 minutes or more. Divide the dough in half and use a rolling pin to roll out dough to very thin. To make rolls spread tomato sauce or your choice in an even layer. Add filling and take one side and carefully roll it up to a long roll. Use a sharp knife to cut to desired size pieces. Place on a cookie sheet and brush each roll with milk and sprinkle sesame seeds over. Bake in a 475f preheated oven for about 10 minutes or until they a nice and brown.
If you are making pizza just roll dough to a thin round piece and place in a pizza pan or on cookie sheet and spread tomato sauce all over and roll up sides. Add topping. Bake for about 10 minutes.