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Vegetable pizza roll sandwich

We all love pizzas, but the mess can be a nuisance when the tomato drips on our favorite shirt. And when kids eat them? You won’t recognize the shirt from the pizza. We have a solution for that. Let’s roll them!

Vegetable pizza roll sandwich

Pizzas are great, but they can be messy to eat especially with dripping sauces and cheese. It’s every mother’s nightmare! What if we roll them and take them everywhere with us just like sandwiches? The kids can even enjoy them in their lunchboxes. The crust is so thin and soft, and it’s so easy to handle. Mess-free, see?

Vegetable pizza roll sandwich recipe

Yields 12 pizza rolls of about 5-6 inches each


  • 2 zucchini, very thin slices
  • 1 eggplant, very thin round slices
  • 1 big bell pepper, very thin slices
  • Thin pizza bread (see recipe below)
  • 1/2 – 3/4 cup grated cheese (any mild cheese is good)


  1. On a baking pan covered with parchment paper, place the sliced vegetables. Sprinkle them with salt then drizzle with extra-virgin olive oil.
  2. Bake them in a preheated oven of 350 degrees F until the vegetables are cooked through. Let them cool.
  3. Place a cooked pizza flat on a big plate.
  4. Sprinkle on a thin layer of the grated cheese.
  5. Distribute the vegetables on top of the cheese.
  6. Roll tightly then slice in the middle. Wrap with a paper to secure the roll.

Pizza dough recipe

Yields 6 very thin pizzas of about 10 – 12 inches each


  • 18 ounces bread flour (preferably Double Zero “00”) plus extra for sprinkling
  • 1 teaspoon salt
  • 1 cup lukewarm water plus extra if necessary
  • 1 ounce fresh baker’s yeast cube (or 0.25 ounces dried yeast in sachet)
  • 1 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil


  1. Make a little mountain of flour on a wooden board (or in a bowl). Mix in the salt. Make a hole in the middle.
  2. Mix the baker’s yeast with the water and sugar. Mix until completely melted. Leave it for 10 minutes then pour it in the hole in the middle of the flour little by little.
  3. Use your pointing finger to mix the flour with the liquid. Start from the center going outward in a circular motion. Add the extra-virgin olive oil. Add more water if necessary.
  4. Knead until you have a compact ball of dough.
  5. Put the dough in a big bowl and cover it with a cloth. Let it rise between 2 and 4 hours at room temperature. You can also leave it overnight. If you are in a hurry, put it in the oven at 90 degrees F for one hour.
  6. When the dough has risen, divide it into 6 equal parts. It should be elastic.
  7. Sprinkle the wooden board with flour. Flatten the dough (1 of the 6 you divided) as thin as possible because the thinner the pizza is, the easier it will be to roll when it’s cooked. You can also work on each dough with your hands by flattening it with your hands and stretching the sides little by little.
  8. Transfer the flattened pizza dough on a pizza pan with the help of the rolling pin.
  9. Bake at a preheated oven of 395 degrees F for 3 minutes or until cooked through but still soft. Don’t overcook or it will crumble when you roll it.

More pizza recipes

Easy bubble up pizza recipe
Garden skillet pizza recipe
Pesto pizza bites recipe

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