3 hours (including rising and baking time)
30 g yeast
2.5 dl lukewarm water
3 tbsp olive oil (42g)
1 teaspoon salt
450 g wheat flour (preferably typo 00 or other gluten heavy flour)
50 g Agrain® Super Grain Flour(01 Pilsner or 02 IPA)
1 clove garlic
1 can chopped or peeled tomatoes
1 grated carrot
1 grated parsnip
2 tsp oregano
1 tsp basil
Salt and pepper
A splash of balsamic vinegar or white wine vinegar
Mix Agrain® 02 IPA Super Grain Flour and wheat flour. Dissolve the yeast in the lukewarm water and add 1/3 of the flour mixture. Leave to rest for 30-45 minutes or until it starts to bubble.
Add the oil and salt to the bubbling yeast mixture, then add the remaining flour mixture little by little. When the dough is smooth and flexible and does not stick to the table and fingers, do not add any more flour. There might be some flour left over, set it aside and use it when rolling out the dough.
When the dough becomes too firm to stir, pour it onto a flour-sprinkled table and knead it for about 10 minutes until the dough is smooth and elastic.
Now put the dough in a bowl rubbed with olive oil and set aside with a slightly damp tea towel on the kitchen table for 1,5 hours (or until it has reached double size).
Fry the onions and garlic with a splash of olive oil in a frying pan. Add the grated carrot and parsnip and roast on medium heat. Then add the chopped tomatoes and spices and let it boil. Season with salt and pepper and a little balsamic or white wine vinegar.
When the dough has risen, divide the dough into two equal pieces, gently shaping them into a square pizza base.
On the two pizza bases add tomato sauce, grated mozzarella and your favorite topping, for example:
Roll the dough together like a sausage and cut 4 cm thick pieces. Press them slightly flat on a baking pan with a baking sheet and bake the pizza rolls at 230 degrees for 10-15 min.
The pizza rolls can be freezed. Take them out the evening before you need it, and it'll be ready in the morning for a packed lunch.