Pull-Apart Pizza Rolls

Pizza is one of the most popular meals in the world, and for good reason. With the combination of a crispy crust, tomato sauce, cheese, and one's most beloved toppings, it's a comforting food that never gets old.

In addition to the seemingly infinite palette of ingredients, this Italian food can be made with different techniques and shapes. For example, the classical round pizza, the calzone, the grandma pizza, or the greek pizza - as well as some lesser-known styles like the Chicago style and the deep-fried pizza, just to name a few.

But all of those pizzas always consist of a full meal, made to be eaten by one individual and usually with one single topping. Wouldn't it be great to have a pizza that would be easy to share in small bite-sized portions, to serve during parties for example?

This is where this pull-apart pizza comes in. It shares essentially the same ingredients as a traditional pizza, but it adds a fun twist to the original recipe. Made out of multiple rolled-up mini pizzas, it can easily be divided into smaller portions by simply pulling on a roll to separate it from the rest.

Also, those mini-sized portions can be used to test out different topping combinations on a smaller scale, so you can make only a few rolls with pineapple for example if there is a Hawaiian pizza enjoyer nearby.

So without any further ado, let's get started!

The base:

2 rolls of rectangular pizza dough (here one roll weighed 10,5 ounces or 300 g)

6 tbsp. of tomato puree

The topping ingredients can of course be changed, but here are the ones I used for this Instructable's pizza:

1 red bell pepper

1 yellow bell pepper

1 mozzarella

2 oz grated Emmental cheese

3 oz mushrooms

2 oz spinach

4 slices of prosciuttotto

1 oz olives

To make the process of assembling the pizza more enjoyable later on, we can prepare all the ingredients now.

Just like with sushi rolls, some ingredients like the bell peppers will need to be cut into a straw-like shape - long and thin, as they will need to fit between the layers of the rolls. Other ingredients like the mushrooms can just be sliced into very thin disks.

Also, bear in mind that most of the ingredients will be hidden from sight, so it doesn't matter if they're cut into equal slices or not.

Cut the bell peppers into thin strips.

Slice the mushrooms into thin discs.

As mozzarella cheese has a very high water content it will need to be cut very very thin, to avoid the rolls from turning soggy.

Cut the olives.

And divide the prosciutto into equal slices.

I also tried out using a fresh artichoke. After removing the outer leaves, the tip, and the stringy inedible insides, it was ready to be added to the rolls. But spoiler alert: the end result was still too dry and raw.

If you want to include artichokes in your pizza, use them in a canned form, as they will be much softer and tasty.

Unroll the dough and spread the tomato paste on top.

Here I went the quick route using tomato paste straight out of a can. It's ok but the taste can be a bit intense. For a sweeter sauce, you can blend a can of tomatoes with some basil and salt.

Now that everything is ready, it's finally time to have fun laying out the ingredients.

Distribute them in an equal fashion to flavor the whole roll, or by zones to get slices with different tastes. Here, for example, I included artichokes and spinach only in half of the roll each.

Carefully turn the flat pizza into a roll, trying to pack it as tight as possible.

Using a very sharp knife, slice the rolls into 1-inch thick discs.

Cover a perforated and round baking tray with parchment paper. Then, lay out the slices side by side, covering the whole surface of the baking tray. If your rolls are made with ingredients of different colors, you could utilize that to add different spots of color to the mix.

Add salt and pepper and bake at 392°F for 20 minutes.

Remove right away and serve right away when still hot.

Enjoy!