Name: Stromboli
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Ingredients: 300 gm mixed thinly sliced cured meat, such as mortadella, glazed or double smoked ham, copocollo and salami, or sopressa; 200 gm coarsely grated provolone or firm mozarella with low moisture; 60 gm (¾ cup) finely grated parmesan; 1 cup (loosely packed) basil; Egg wash, for brushing; Pizza dough; 2 tsp dried yeast; 375 gm (2½ cups) "00" flour or plain flour; 1 tbsp extra-virgin olive oil; Neapolitan sauce; 2 tbsp olive oil; 2 cloves garlic, finely chopped; 400 gm canned tomato polpa; 1 tsp oregano

Stromboli is an Italian-American pizza that’s rolled into a log and filled with cured meats and plenty of cheese. Add extra herbs or pickled chillies for a little kick.

Ingredients

300 gm mixed thinly sliced cured meat, such as mortadella, glazed or double smoked ham, copocollo and salami, or sopressa

200 gm coarsely grated provolone or firm mozarella with low moisture

60 gm (¾ cup) finely grated parmesan

1 cup (loosely packed) basil

Egg wash, for brushing

Pizza dough

2 tsp dried yeast

375 gm (2½ cups) "00" flour or plain flour

1 tbsp extra-virgin olive oil

Neapolitan sauce

2 tbsp olive oil

2 cloves garlic, finely chopped

400 gm canned tomato polpa

1 tsp oregano

Method

1.For dough, combine yeast and 250ml lukewarm water in a small bowl. Combine flour and 1 tsp salt in a large bowl; stir in yeast mixture and oil to make a soft dough. Transfer dough to a lightly floured surface and knead until smooth and elastic (5 minutes). Place dough in an oiled bowl, cover and set aside in a warm place until dough has doubled in size (1 hour).

2.For Neapolitan sauce, heat oil in a saucepan over medium heat. Add garlic and stir occasionally until fragrant (1-2 minutes). Add tomato and simmer over low heat until mixture is reduced to a paste (30 minutes). Set aside to cool.

3.Preheat oven to 220°C. Lightly oil two oven trays. Turn dough onto a lightly floured surface and knead until just smooth. Divide dough in half. Roll each half into a 20cm x 30cm rectangle on a lightly floured sheet of baking paper.

4.Spread tomato paste on dough rectangles, leaving a 1cm border. Top each with cured meats and mozzarella; sprinkle ¼ cup of the parmesan on each, then top with basil. Turn the paper so a long side of the dough is in front of you. Fold in edges on the short sides, then carefully roll up dough from the long side to enclose filling. Moisten edges with water to seal. Place seam-side down on trays.

5.Flatten rolls slightly and brush lightly all over with egg. Using a sharp knife, cut shallow slashes across the rolls. Sprinkle with remaining parmesan, then stand, uncovered, in a warm place for 15 minutes.

6.Lightly brush stromboli with egg wash, then bake for 10 minutes. Reduce oven temperature to 200°C, then bake until golden brown and cooked (10 minutes). Stand for 5 minutes before serving.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Sophia Young

Ingredients

Method

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