Margherita Pull-Apart Pizza Rolls

Method

1. Warm the milk until just lukewarm (it should feel neutral on your finger, about 37°C) and stir in the yeast and sugar. Add the flour, salt and olive oil, mix, then knead on the counter for 7 min until smooth and soft. Put the dough in a bowl, cover and leave somewhere warm for 40 min, until about 1.5 times its size.

   Add in this stepMilk 110 mlInstant dry yeast ¾ tspSugar 1 tspBread flour 180 gSalt ½ tspExtra-virgin olive oil (for the dough) 2 tsp

2. Meanwhile, mix the tomato paste and oregano with 1 tablespoon of the crushed tomatoes to make a thick, spreadable filling. Set aside 2 basil leaves per serving for the end and tear the rest. Grease a round baking dish with a little butter.

   Add in this stepTomato paste 2 tbspDried oregano ½ tspCanned crushed tomatoes (for the dip) 16 gButter 1.5 g

3. Press the air out of the dough and roll it out on a lightly floured counter into a 24×20 cm rectangle about 3 mm thick, with the first measurement running left to right. If the size starts with 2×, divide the dough in half and roll out two rectangles. Spread the filling over it, leaving a 1.5 cm strip bare along the far edge, then scatter over the mozzarella, half the Parmesan and the torn basil.

   Add in this stepShredded low-moisture mozzarella 140 gGrated Parmigiano Reggiano 1 tbspFresh basil leaves 5

4. Starting from the edge nearest you, roll the dough up tightly into a log and pinch the bare strip onto it to seal. Cut into 4 cm pieces with a sharp knife (or slide a piece of thread underneath, cross it over the top and pull) and arrange them cut-side up in the 18 cm dish, just touching. Cover and let rise for 20 min while the oven heats to 190°C.

5. Melt the butter with the garlic, brush it over the rolls and sprinkle with the rest of the Parmesan. Bake in the oven at 190°C for 20 min, until deep golden and the cheese in the centre is bubbling. If the tops brown too fast, cover loosely with foil.

   Add in this stepButter 14 gMinced garlic (for the butter) 1 tspGrated Parmigiano Reggiano 1 tbsp

   oven

6. While they bake, warm the olive oil and garlic in a 14 cm saucepan over medium-low heat until fragrant, then add the remaining crushed tomatoes and the salt and simmer for 6 min, stirring now and then, until slightly thickened.

   Add in this stepExtra-virgin olive oil (for the dip) 2 tspMinced garlic (for the dip) 1 tspCanned crushed tomatoes (for the dip) 144 gSalt (for the dip) 1 pinch

   medium-low heat

7. Let the rolls cool in the dish for 5 minutes, then top with the reserved basil. Set the dish in the middle of the table with the warm sauce: pull off a roll and dunk it.

   Add in this stepFresh basil leaves 5