This past week, more than ever, I had stromboli on the brain. As you may remember, this past spring we blogged about a killer stromboli recipe given to us by Jenn Louis, of Sunshine Tavern and Lincoln PDX. I have made her stromboli on the Baking Steel more times than I can count. It is always a crowd favorite. The concept is so simple, yet the results are so complex and satisfying. This opened a whole new door for me. When it comes to strombolis, the possibilities are endless.
It was time to get creative. My dough was ready so I headed to Whole Foods and picked up a handful of ingredients. When I took my first bite, I knew this was a recipe I had to share.
6 ounces pizza dough
1 large tablespoon mustard (after realizing I ran out of whole grain, I opted to use a classic yellow mustard)
1 white onion
1 roma tomato
a handful of pitted green olives
2 slices of prosciutto
3 slices of sopressata
2 slices of provolone
whole milk mozzarella
salt and pepper
Preheat baking steel in a 400-degree oven for 45 minutes.
On a work surface, stretch dough into an oblong shape, approximately 12″X6″. Spread mustard all over dough, leaving a ¼" boarder around edges. Season mustard lightly with salt and pepper. Top mustard with remaining ingredients, then roll into a long cigar shape, enclosing the ends of the dough. Add a small amount of olive oil and rub around the dough. Use a knife to cut 4 slits on the top of the dough. Place stromboli on the Baking Steel and bake for 5 minutes, or until underside of dough becomes golden. Roll stromboli to remaining sides, rotating until stromboli is cooked through and golden. Cool for a few minutes.