Pizza night just became a bit more interesting. Stromboli is an Italian-American dish that originated in Philadelphia in the 1950s. Restaurant owner, Nazzareno Romano, started selling rolled-up pizza dough filled with ham, cheese, and peppers. It is a pizza derivative and named after the Italian Isle of Stromboli. This rolled pizza is the bee’s knees! It’s a cinch to make and perfect for an easy midweek dinner or after-school snack. For more pizza ideas, view here. Whatever pizza toppings you use, you will love it in a stromboli.
you will need
pizza dough (homemade or store-bought)
sliced ham or prosciutto
tomato sauce (I used sun-dried tomato tapenade)
salami slices (I used truffled salami)
Preheat oven to 425f (220c). Lightly flour your work surface and roll out (or simply stretch) the pizza dough to desired shape roughly 1/4-inch thick. Spread tomato sauce sparingly over the dough and top with mozzarella. Next place ham slices over the cheese. Then add salami. Take the end of the dough nearest you and tightly roll it up. Finish by tucking in the ends. Place the dough, seam side down, on a parchment-lined baking sheet. Make three slashes in the dough. Bake for 25 minutes or until the top is golden brown. Allow the pizza to cool for a few minutes before slicing.
the culinary chase’s note:
If you like, brush the dough with olive oil and season with sea salt then sprinkle with your favourite pizza seasoning. Enjoy!