Category: main course
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Ingredients:
Serves 2
260g pizza dough
2 large slices of ham
12 slices of salami
50g sliced mushrooms
1/2 courgette
1 medium onion
1/2 red pepper
50g grated mozzarella
25g grated parmesan
olive oil
1 tsp dried basil
2 tsp dried oregano
260g pizza dough
2 large slices of ham
12 slices of salami
50g sliced mushrooms
1/2 courgette
1 medium onion
1/2 red pepper
50g grated mozzarella
25g grated parmesan
olive oil
1 tsp dried basil
2 tsp dried oregano
Preparation:
1. Preheat oven at 190C
2. Slice the courgette, chop the onion and cut the red pepper into strips
3. Place on a baking tray and sprinkle with olive oil, then place in the oven to roast for 5 minutes
4. Meanwhile, layout the pizza dough and roll it out thinly into a rectangle shape
5. Dispose the toppings on the pizza base leaving the 2 ends of the rectangle clear to allow them to be folded: ham slices, salami, mushrooms, grated mozzarella, grated parmesan, oregano and basil, then dispose the roasted vegetables on top evenly
6. Fold the 2 ends of the rectangle back towards the centre in order to close the stromboli, pinching the dough firmly in order to seal it on all sides
7. Carefully flip the stromboli over and place it on a baking tray (previously covered with a baking sheet or sprinkled with flour to avoid sticking)
8. Brush the top of the stromboli with olive oil and sprinkle with dried oregano
9. Place in the oven for 20-25 minutes, until golden brown
10. Remove from the oven and let rest for 5 minutes before cutting it into thick slices using a serrated knife
2. Slice the courgette, chop the onion and cut the red pepper into strips
3. Place on a baking tray and sprinkle with olive oil, then place in the oven to roast for 5 minutes
4. Meanwhile, layout the pizza dough and roll it out thinly into a rectangle shape
5. Dispose the toppings on the pizza base leaving the 2 ends of the rectangle clear to allow them to be folded: ham slices, salami, mushrooms, grated mozzarella, grated parmesan, oregano and basil, then dispose the roasted vegetables on top evenly
6. Fold the 2 ends of the rectangle back towards the centre in order to close the stromboli, pinching the dough firmly in order to seal it on all sides
7. Carefully flip the stromboli over and place it on a baking tray (previously covered with a baking sheet or sprinkled with flour to avoid sticking)
8. Brush the top of the stromboli with olive oil and sprinkle with dried oregano
9. Place in the oven for 20-25 minutes, until golden brown
10. Remove from the oven and let rest for 5 minutes before cutting it into thick slices using a serrated knife
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