EASY GREEN PIZZA ROLLS WITH STEAMED BROCCOLINI

10-12 rolls, 30-40 minutes

INGREDIENTS

Dough

• Dry

  • 2 cups spelt flour

  • 2 tsp baking powder

  • ½ tsp sea salt

• Wet

  • ¾ cup plain whole-milk yogurt (or coconut yogurt for dairy-free)

  • 2 tbsp olive oil

  • 2–3 tbsp warm water (as needed)

Pesto sauce & toppings

• 3 cups kale, chopped, stems removed (2 cups for the sauce, 1 cups for the topping)

• 1/4 cup pine nuts (or walnuts)

• 1/2 cup fresh basil

• 1/4 cup fresh parsley (optional)

• 1/4 cup olive oil (add more if needed)

• Juice of 1/2 a lemon

• 1/2 tsp maple syrup

• Salt & pepper to taste

• 1/2 cup veggie topping of choice (optional) - mushrooms, spinach, carrots, leeks, olives, zucchini etc - make sure you lightly sauté it first and strain out any liquid

• 2 tbsp cheese of choice (optional) - ricotta, parmesan, mozzarella, sheeps cheese, goat cheese etc

Broccolini (optional)

• 1 bunch of broccolini

• 1 tbsp ghee

• Salt & pepper to taste

• Dash of red pepper flakes

• Drizzle of olive oil

• Fresh lemon juice for topping

DIRECTIONS

1. Preheat oven to 375°F (190°C) and grease muffin tin well with avocado oil or ghee.

2. Make the dough: add the ingredients to a bowl except for the water and mix. Add the water 1 tbsp at a time, until a non-sticky dough forms. Knead for 30 seconds. Allow to rest while you prep the sauce.

3. Make the pesto: Steam the kale by adding to a pan over medium heat with 2 tbsp water. Cover and allow to steam until bright green (2-3 minutes). Add 2 cups of the steamed kale and other ingredients (except the optional veggie toppings) to a blender and blend into a sauce, adjusting seasoning to taste. Set aside the other cup of steamed kale and veggies for when you are ready to roll!

4. Make the roll: roll dough into a 12 x 16 inch rectangle (thin but not fragile). Spread a thin layer of pesto edge to edge. Sprinkle veggies evenly (don’t overload).

5. Roll & slice: roll tightly from the long edge. Slice into 10–12 rolls. Place cut-side up into muffin tin.

6. Bake 22–26 minutes, until golden on top and set in center. Allow to cool for 5 minutes before removing.

7. Make the broccolini while that is baking: Add broccolini to a medium pan over medium heat with 2 tbsp water. Cover and allow to steam (3-5 minutes). Remove cover, add ghee, salt, pepper, red pepper flakes and continue to sauté for 1-2 minutes. Drizzle with lemon and olive oil and serve

#parties #kidfriendly #vata #pitta #kapha #winter #fall #summer #spring

Notes

• These are awesome and actually much easier to make than you are thinking. And fun to make! I made them with my toddler yay!

• They actually go really well with some marinara sauce for dipping. But, if you are avoiding tomatoes, they are just fine without it.

• You can make these any time of year - just switch up the veggies depending on the season.