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1
Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
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2
If you have a pizza stone, put that in the oven, but leave a rack empty for baking the pizza rolls.
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3
Roll out 1 pound of the pizza dough 1/8-inch thick on a floured work surface.
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4
Using a pizza cutter, trim the edges to make a 12-inch square.
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5
Starting about 1 inch from the bottom, spread the pizza sauce in a thin line, from the left side to the right.
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6
Top with a sprinkling of chopped spinach and a small sprinkling of shredded mozzarella cheese.
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7
Starting from the bottom, roll the dough over the filling, and then roll one more half turn.
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8
Using a pizza cutter, slice off the completed roll, forming a long tube shape.
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9
Then slice the tube into 1 1/2-inch pieces; pinch the cut ends to seal, forming little rolls.
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10
Repeat the process with the remaining rolled out dough.
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11
You should be able to make about 22 rolls total.
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12
(You can freeze any leftover dough, or make some quick breadsticks.)
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13
Place the rolls about 1 1/2-inches apart on the baking sheet and brush the tops with some of the egg wash. Bake until golden brown on top, 13 to 16 minutes.
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14
(And the cheese might be seeping out on the sides, which means you've done something right in life.)
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15
While the pizza rolls bake, heat the butter and oil and in a medium skillet.
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16
Add the mushrooms and cook until tender, about 3 minutes.
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17
Season with salt and pepper.
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18
Cut the remaining pound of pizza dough in half, and roll out each piece on a floured worked surface to make two roughly 8-to-10-inch rounds.
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19
Put the rounds on baking sheets, or use a pizza peel to build 1 pizza at a time if you are using a pizza stone.
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20
Divide and spread the remaining pizza sauce evenly over both crusts.
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21
Follow with an even scattering of mushrooms, the whole spinach leaves and the remaining shredded mozzarella.
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22
Tear the bocconcini into pieces and scatter them over the tops of the pizzas.
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23
Bake both pizzas on the baking sheet or 1 at a time on the stone, until the dough is cooked through and the cheese is browned and bubbly, 13 to 17 minutes.
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24
Top the pizzas with some torn prosciutto and basil leaves and good shavings of Manchego.
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25
Serve and inhale.
