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Pizza stromboli

Pizza stromboli

Sharing a namesake with that of its origin of birth – our recipe for Pizza Stromboli goes all-in on tried and tested flavour-combinations that never go out of fashion. Enclosed in a foil of delicate dough, rich cheese, spiced sausage and fresh herbs set the scene, and delivers a savoury filling that satisfies with every bite.

1 hrs 5 mins 6 persons
Vegetable Garlic/Onionish

ingredients

Pizza dough

  • 15 g yeast
  • 3 dl water
  • 1½ tsp runny honey
  • 1 tsp coarse salt
  • 2 tbsp olive oil
  • 125 g durum flour
  • 325 g italian wheat flour, tipo 00
  • 175 g red bell peppers in small cubes
  • 175 g mozzarella cubes
  • 100 g chorizo sausages in smaller pieces
  • 45 g green olives in brine thinly sliced
  • 1 small, finely chopped garlic clove
  • 2 tbsp finely shredded fresh basil leaves
  • freshly ground pepper

Side dish

  • 450 g green mixed lettuce leaves

preparation

1. Dissolve the yeast in the water.

2. Add the oil, honey, salt and flour (reserve some of the flour for later).

3. Knead the dough until smooth and elastic, then cover and let rise for approx. 2 hours.

4. Knead the dough until smooth and elastic, then cover and let rise for approx. 2 hours.

5. Combine the bell peppers, cheese and the other ingredients in a bowl.

6. Divide the dough into 2 pieces and roll each one into a rectangle (approx. 25 x 40 cm).

7. Spread the filling on the 2 pizzas – stopping just below the top edge on the long side.

8. Roll each pizza up and place them, seam-side down, on a baking sheet lined with parchment.

9. Bake the pizza rolls in the middle of the oven approx. 15 min. at 200°C (fan oven).

10. Serve hot with a green salad.