Tuesday, September 24, 2013
Stromboli + 5 min. Italian pizza dough
Have you ever had Stromboli? It's like a huge pizza pocket, much like a Calzone. It's a hard rascal to define but it’s mind-blowingly delicious!
Whenever Balazs and I feel like something soothing, we usually end up making this take on Stromboli. It's as comforting as pizza, but since it's made entirely from scratch, it's incredibly satisfying and special.
I know what you are thinking: pizza dough made from scratch takes forever. Well, no! A few months ago I spent 3 days mastering an easy-peasy pizza dough recipe and I came up with this killer 5 minutes Italian pizza dough. No resting time, no endless kneading, just 6 ingredients and 5 minutes of your time.
Ok, back to the Stromboli! You can mix and match the topping as you like. We usually go with ham, cheese and some veggies but if you prefer salami, seafood, eggs, chicken or turkey meat, you can add those too. It’s totally up to your imagination. Here is my take on it if you fancy something wonderfully autumn-y tonight for dinner. Enjoy!
(Recipe for the filling inspired by What Should I Eat for Breakfast Today. Recipe for the pizza dough by exPress-o. Makes one loaf).
- homemade* or store bought pizza dough
- 7 oz. (20 dkg) of your favourite ham
- 5 oz (15 dkg) of mozzarella cheese
- 5 oz (15 dkg) of other yellow cheese of your choice
- one small onion, chopped
- 3-4 garlic cloves - grated
- 1-2 bigger tomatoes -sliced
- 1 smaller red pepper - sliced
- salt, pepper, oregano - to taste
- a dash of olive oil
*Recipe for 5-minute Italian pizza dough:
- 1 cup bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dry yeast
- 1 tablespoon olive oil
- 6-9 tablespoons warm water, depending on how small or big your tablespoon is (start with 5 and add more if needed - one spoon at a time)
Let’s start with the dough, drop all the ingredients for the dough in a mixing bowl and knead until the dough becomes smooth and rubbery - about 5 minutes. Then, roll it out super thin on top of a baking paper and spread your toppings along the centre. Sprinkle salt, pepper and oregano to taste. Make sure to leave some space on the edges so you can cover the ingredients with dough. With a knife cut the edges of the dough in stripes. Fold the top end first, then criss-cross the stripes from both sides, then fold the other end. Drizzle the loaf with a dash of olive oil and sprinkle it with additional helping of oregano. Bake it for about 13-15 minutes on 350F (180C). Ta dah!
Tip: Balazs and I love to use corn starch for the bottom of the dough for that pizza-like crisp crunch. If you fancy trying it too, just spread a bit under your rolled out dough. It will stick by itself to the dough while baking.
Darlings, what do you think? Does Stromboli sound like something you would like to try? xo
P.S: Plus, baked brie bites.
P.P.S: And plenty more scrumptious delights.
(Photos and layout by exPress-o)