Pizza all rolled up: Stromboli!
I took a heaping amount of stretchy mozzarella, basil pesto, and a handful of fresh spinach and stuffed them into my stromboli.
Then I rolled them all up just like I was making a batch of cinnamon rolls. Then brushed the creation with drippy olive oil, and sprinkled the top with dried oregano before popping it into the oven.
Then I ate them so fast I scorched my mouth. Oops.
Anyway. If you’re looking for a pizza roll situation, but a little more grown up, stromboli is where you want to go.
One batch store bought or homemade pizza dough(my pizza dough recipe).
4 ounces grated mozzarella cheese.
2 -3 tablespoons pesto. Homemade or store bought.
Flour for dusting.
1/2 cup fresh spinach leaves.
Italian seasoning, or dried oregano.
Salt and pepper to taste.
- If using store bought dough, let come to room temperature before use. 1-1.5 hours.
- Preheat oven to 400°F.
- Oil baking sheet.
- Sprinkle some flour out on your work surface to keep the dough from sticking. Keep extra nearby.
- Gently stretch out pizza dough into large rectangle, roughly 12×18″. If it ends up smaller, it’s all right. this is a very forgiving recipe. Stretch slowly, and gently. Don’t rip your dough.
- Using the back of a spoon, spread your pesto over the dough in a thin layer, leaving a small 1/2″ margin from all edges. Keep this layer thin, or your stromboli will be soggy.
- Sprinkle your fresh spinach evenly over the pesto layer.
- Distribute the mozzarella evenly over the other two layers.
- Sprinkle a little salt and pepper over entire surface.
- Carefully and slowly roll up your dough into a long log. Keeping it as tight and tidy as possible.
- Transfer dough to your baking sheet.
- Lightly brush stromboli with olive oil, covering the entire surface.
- Sprinkle top of stromboli with italian seasoning.
- Bake for 25-30 minutes, or until outside is golden brown and crisp.
- Let sit 10 minutes before slicing and serving.
Brown rice flour is my favorite for working with sticky dough, I don’t ever actually bake with it, but I think it’s the absolute best for sprinkling on my counter tops, rising baskets, and pizza peels.
Play with this recipe. Use the basic format, but use other ingredients as you will. Pepperoni, peppers, all the cheeses.
Eat by itself, or dip it in stuff. Marinara, buttermilk dressing, puddles of salted olive oil.