Stuffed Italian Sourdough Roll (Print Version)

# Ingredients:

→ Tangy Discard Pizza Base

01 - 1 1/2 cups (213g) double zero or plain flour
02 - 2 tsp (9g) rising powder
03 - 1/4 tsp (2g) soda for baking
04 - 1 tsp (6g) table salt
05 - 1 cup (250g) thick Greek yogurt
06 - 1/2 cup (145g) leftover sourdough starter (swap with extra 1/2 cup Greek yogurt if you don't have any)

→ Stuffing

07 - 1/4 cup green basil sauce
08 - 1/2 cup tomato pizza topping
09 - 1/4 cup sweet fire-roasted peppers
10 - 4-5 pieces of mild provolone
11 - 5-6 pieces of thin deli salami cuts
12 - 7-8 pieces of paper-thin pepperoni slices
13 - 3/4 cup melty shredded mozz

→ Garnish

14 - 1 beaten egg for brushing
15 - Crunchy sesame seeds
16 - Mixed Italian herbs
17 - Fresh grated parm
18 - Spicy honey for drizzling

# Instructions:

01 - Turn your oven to 200°C (400°F). Stick a pizza stone inside and let it get super hot for 30 minutes minimum. Don't have a stone? Just grab a regular baking tray and cover it with some parchment.
02 - Dump the flour, rising powder, soda, salt, thick yogurt, and sourdough leftovers in a big bowl. Mix until it looks rough. Move to a floured counter and work it till it feels smooth. Your dough should feel soft and a bit tacky but workable. Too wet? Toss in a spoon of flour. Roll it into a ball and let it sit for about 10-15 minutes.
03 - Put your dough on a floured sheet of parchment and roll it into a big rectangle about 20x30cm (8x12"). Smear tomato sauce and basil mix all over. Scatter those fire-roasted peppers, then stack up the provolone, salami, pepperoni, and finish with the melty mozz.
04 - Brush the edges with beaten egg. Grab the short end, fold the sides in, and carefully roll everything into a tight log. Press edges together to seal and flip it seam-down. Brush egg all over the top, then sprinkle with sesame seeds, parm, and herb mix. Cut a few small slits on top so steam can escape.
05 - Slide the whole thing (parchment and all) onto your blazing hot stone using a pizza paddle or flat tray. Bake at 200°C (400°F) for about 20-25 minutes until you get a nice crispy golden crust.
06 - Pull it out and let it cool down for 5 minutes before cutting. Serve it while it's hot with a little drizzle of spicy honey and extra tomato sauce if you want.

# Notes:

01 - Grab the thickest Greek yogurt you can find - regular runny yogurt will make your dough way too sticky.
02 - Need a dairy-free option? Try plant-based Greek-style yogurt, starting with just 1/2 cup and adding more as you go.
03 - Double zero flour gives you that fancy texture, but regular plain flour works fine too.

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