Add all the dough ingredients to a stand mixer (with the dough hook) or a mixing bowl. If using a stand mixer, knead the dough for 5-10 minutes. If mixing by hand, mix the ingredients in your bowl then invert the dough to a floured surface and knead until smooth.

The dough should be soft and slightly tacky but shouldn't stick to surfaces. If the dough is sticky, add a little more flour and knead again. If the dough is too dry, add a dash of water and knead again.

Place the dough in a clean bowl. Cover with a tea towel and leave in a warm place for 30 minutes to 1 hour until doubled in size.

Line a baking tray with parchment paper or generously grease a muffin pan or casserole dish with oil.

On a lightly floured surface, use a rolling pin to roll out the dough into a rectangle shape around 35 x 25 cm (14 x 10 inches) large.

Spread the pizza sauce over the dough. Sprinkle the herbs over the pizza sauce.

Evenly scatter the vegetables and cheese over the dough.

Starting from the long side, tightly roll the pizza into a tube. Use a sharp knife or unflavored dental floss to cut 12 or more equal pieces.

Arrange the pizza rolls on your baking tray. Cover the rolls with a tea towel and set aside while the oven preheats.

Preheat the oven to 205°C (400°F).

In a small bowl, combine the herbs and oil. Use a pastry brush to brush some oil on top of each roll. Reserve the remaining oil.

When the oven is ready, bake the rolls for 15-20 minutes or until they're golden brown.

Cool the rolls for 5 minutes. If desired, brush with more herb oil. Serve warm or at room temperature.