Sprinkle the entire 22-cm pizza base with chopped fior di latte mozzarella cheese. Bake in preheated oven at 250°C (earth) and 300°C (sky) for 2/3′ for professional oven, (for home use use static mode at 250°C for 5/6′). Remove from oven and add on one side the emmental, bresaola, grilled vegetables and salad. Roll the base on itself starting with the topped side. Cut off the two ends ssing the contents with a toothpick, proceed by cutting the middle part into four and arrange the six roll pieces on a plate with a flat bottom. You can enjoy them by dipping the roll in soy sauce or other sauces to your liking.