On a lightly floured surface roll out the pizza dough to a rectangle of approximately 9 x 16 inches. With a spoon spread ¼ cup of the pizza sauce all over the dough, leaving a ½ inch border. Sprinkle the grated mozzarella and parmesan on top of the sauce and then place the pepperoni slices, covering most of the dough.
Starting on the long side of the dough, start rolling the dough from the side closest to you forwards, creating a log, keeping it as tight as possibles. Place pizza log, seam side down on a prepared baking sheet with parchment paper and let sit in the freezer or refrigerator for 20 minutes to firm up to make it easier for slicing.
Once the log has chilled, slice into 1-inch rounds and place on another prepared baking sheet, you will have two baking sheets full of sliced rounds. Brush each round with olive oil. Bake for 14-16 minutes or until golden, turning tray halfway through baking.
Let cool slightly, plate and sprinkle over fresh basil leaves for a garnish. Serve with remaining pizza sauce for dipping.
1 ½ cups mozzarella, grated (100 grams)
¼ cup grated parmesan
1 can pizza sauce (213 ml)
1 pre-made pizza dough or one home-made dough (725 grams)