For Stuffing, heat 1 tsp oil in a pan. Add sliced mushrooms, spinach and bell pepper. Sprinkle some salt and herbs. Cook for 2 minutes and transfer these sautéed vegetables in to a plate to cool.

In a bowl, take lukewarm water. Add sugar and yeast to it. Stir it and keep aside until yeast froths.

In a large mixing bowl, take flour, garlic powder, mixed herbs, curd/yogurt and add activated yeast solution to it. Start kneading the dough by adding water little by little.

Initially the dough will be sticky. Take out the dough on a floured surface. Add oil to it and continue to knead it until you get smooth and elastic dough.

Keep this dough in a greased bowl and cover it with cling wrap. Let it rest until dough doubles in volume.

Take the dough out on a dusted surface and punch it to release the air. Divide the dough into two equal portions. Using a rolling pin, roll dough into a rectangular sheet approximately 9” by 12” each.

Spread pizza sauce on the rolled sheet. Add prepared stuffing, bell pepper and olives. Top up with cheese.

Gently roll the sheet into a log shape. Seal all the ends and place the shaped log into a greased baking tray. Brush with milk.

Bake it in a preheated oven at 200 degree Celsius for 25 minutes.

Remove from oven and brush it with olive oil/ Butter.

Let it rest for 5 minutes before slicing.