Pesto Pizza Rolls
Includes instructions for making 9 batches of pizza dough. Use one batch to make your pesto pizza rolls using wild greens or other favourite greens.
- PESTO INGREDIENTS
- 2 cups greens
- handful of basil leaves
- handful of parsley
- 1 clove garlic
- 4 Tbsp olive oil—enough to blend the mix (glug)
- 1/2 tsp salt
- 4 oz grated cheese—mozzarella or what you have on hand
- parmesan cheese to taste
- PIZZA DOUGH FOR THE FREEZER (MAKES 9 BATCHES)
- 20 cups flour
- 8 tsp salt
- 2 Tbsp honey
- 8 cups water
- 1 cup oil
- 5 Tbsp yeast
- measuring cup and spoons
- sauté pan
- BIG bowl for pizza dough
- wooden spoon
- plastic wrap
- muffin tin
- parchment paper
- rolling pin
- serrated knife
TO MAKE PESTO
- Pick greens of your choice. You need about a colander full. Wild greens in season are free, fresh and full of nutrition...and I might add, fun to pick. I used lambs quarters and stinging nettle in this recipe but obviously one can use any greens available such as kale, spinach or swiss chard. Wash the greens and drain in a colander.
- Wilt the greens in pan using a little oil. There is enough water from washing to steam the greens in the pan. Alternatively you can pour boiling water over the greens in a bowl and let sit for 3 minutes then drain and pat dry.
- Add wilted greens to blender along with olive oil, garlic, parsley, basil and salt. Additions could include a handful of almonds (grind them first in the blender) or sunflower seeds. Juice from half a lemon could also be added.
TO MAKE DOUGH
- First you need to proof your yeast. Add half the honey to the warm water and stir until dissolved, then sprinkle the yeast on top and stir in. (Don’t make the mistake of adding oil or salt at this stage as it will kill the yeast—seriously.) Once it starts to bubble—5 minutes or so (kind of cool actually)—you are ready for the next step. If it doesn't bubble or ‘proof,’ I’m sorry to say your yeast is dead and you need to get some more.
- Add half the flour and the rest of the honey, salt and oil and thoroughly mix, then add the remainder of the flour until it is incorporated. You want it to be soft and doughy, a little sticky.
- Knead on a floured surface for a couple minutes until it is nice and smooth. Cover dough with a bit of olive oil and place back in bowl. Cover bowl with plastic wrap or lid and leave in a warm spot for an hour or so till doubled in size.
- At this point you can divide into 9 portions, wrap and freeze.
- When wanting to make pizza rolls or pizza, take dough out the night before and let thaw in fridge, then leave at room temp for an hour or so to be ready to roll.
TIME TO ROLL
- Preheat the oven to 375° F and grease a muffin tin. Use your hands to stretch the dough into an 11×16-inch rectangle on a piece of parchment paper or roll with a small rolling pin.
- Spread enough pesto over the dough to cover, then sprinkle on cheese. Starting on one long side, roll the dough up.
- Use a serrated knife to cut into 12 slices.
- Bake for 20–25 minutes until the dough is baked through, the cheese is melted, and the tops are golden. Remove from pan, using a knife around the edges if needed, and let cool slightly before serving.
- Serve with dips such as tomato sauce, remaining pesto or guacamole.
Note: Know your wild greens before you pick them... I’ve been harvesting lambs quarters all my life so I can spot them easily. The tell-tale characteristic is the ‘waxy’ water-repellent coating on some of the leaves (a white, powdery looking coating). Cooking these spinach-like greens is recommended because of the naturally occurring coating that may be hard to digest for some.