Preheat the oven to 180°C or Gas Mark 4. On a floured work surface, roll out a portion of pizza dough into a rectangle 2cm thick. Brush the surface of the dough with the olive oil and season with salt and pepper. Repeat with the other portion of dough. 

Scatter the cheeselets equally over each dough rectangle. Sprinkle with the dried thyme, parsley and dill and the mozzarella. Starting from one long edge, roll up each rectangle of dough into a log, then cut into slices about 5cm thick.

Grease a round tart pan with a little melted butter. Arrange the slices of rolled dough in the pan with the cut-sides facing upwards, packing them tightly. Brush with the melted butter, then the beaten yolks, using a pastry brush. Sprinkle with more grated mozzarella. Rest for 1 hour at room temperature before baking. Bake for 30 minutes. 

Reduce the oven temperature to 160°C or Gas Mark 3 and continue cooking for a further 20 minutes.