Thanks for the comments! I didn't really have a recipe for the Rotolo - i sort of just made them free hand. I went to Pizzeria Vetri in Philadelphia last week and we tried them and loved it (and the pizza as well). I deconstructed one while i was eating it - i will do my best to describe how i made them:
a. Pizza dough
b. Thin Sliced Mortadella
c. Ricotta cheese
d. Grated cheese
e. Pistachio nuts (shelled and chopped)
f. 2 cloves garlic (chopped)
g. Extra virgin olive oil
1. Stretch your pizza dough into a rectangle shape, to the same thinness you would make a regular Neopolitan pie
2. Spread a thin layer of sliced Mortadella over the dough and cover completely - i just put down a single layer
3. Drop tablespoons of fresh Ricotta cheese evenly across the top of the Mortadella - just try to ensure that each piece you cut will have some Ricotta in it, but don't overdo it
4. I sprinkled a little grated parmesan on top
5. Now roll up the dough jelly roll style until you have formed a cylindrical shape. Cut approximately 2 inch pieces and stand them up on a baking tray
6. Put the tray in a 400 degree oven for about 20 minutes
7. For the topping, mix together chopped pistachio nuts, some chopped garlic with some extra virgin olive oil - stir until well mixed. Sorry i didn't measure quantities - just make enough dependent upon how many rotolos you are making. One pizza dough's worth won't be enough!
8. When the Rotolo's look browned, remove them from the oven and spread the topping mixture over the tops of them. Serve and enjoy
If you make them, please post your own photo!
Attaching a photo of Vetri's actual Rotolo, Margherita, and their pizza "al taglio"