Mix the flour and salt in a bowl.

Make a well in the middle and pour in the warm water.

Crumble in the fresh yeast or add the dry yeast.

Also, add sugar and olive oil.

Cover the bowl with the ball of dough (with a damp cloth, a lid or cling film) and leave to rest in a warm place for approx. 1 hour until the dough has doubled in size (or leave to rise in the fridge for approx. 12 hours).

Meanwhile, prepare the sauce and filling.

For the sauce mix all the ingredients (tomato puree, water, olive oil, sugar, oregano, garlic, salt, and pepper) in a bowl.

For the filling, you can mix all the ingredients in a bowl in advance while the dough is resting, i.e. chopped onion, corn kernels, olive rings, basil, and vegan cheese. Or you can top everything one after the other, just as you like.

Now it's time to make the pizza rolls: roll out the risen dough on a lightly floured work surface. The dough should be in the shape of a rectangle and not too thin, but also not too thick (approx./max. 0.5 cm = 0.2 inches).

Spread the sauce over your dough rectangle using a spoon, leaving a good 2-3 cm (1 inch) free at the top long edge.

Next, spread the filling: again, nothing goes at the top, and please don't fill all the way to the left and right edges, otherwise most of it will fall out when rolling.

Now roll up the dough from the bottom long edge. Make sure that you roll everything up as tightly and compactly as possible.

Cut the "sausage" into slices approx. 3 cm (tiny bit more than 1 inch) thick and place them on a baking tray lined with baking paper, cut side up (or down). Leave a little space between the slices, as they will still rise.

Now heat the oven to 200°C (390 F) top/bottom heat (or 180°C = 355 F air circulation) and leave the pizza swirls to rest for approx. 30 minutes.

Bake the pizza rolls on the middle rack for approx. 20 to 25 minutes until they are turning golden brown.

Once baked, allow cooling slightly and enjoy warm (or even cold).