A rolled, filled pizza, not dissimilar to a calzone, stromboli is always in the shape of a cylinder. I first bought stromboli steaming hot at a subway station in NYC. They were lined up in a steamy glass case and the fragrance was intoxicating. It’s the perfect way to eat pizza while on the run—which you mostly are when in New York. Don’t over-fill your stromboli, as you will find it hard to manage. Using a pizza stone for cooking is always the best idea. This recipe appeared in Tenina's America; More Great Recipes for the Thermomix still available on my website! (Best book ever!)
Make a full batch of the dough and freeze remainder for later use.
Grate Mozzarella in Thermomix, up to 200g in cubes, *8 sec/speed 8.*
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- ½ Batches Slow Rise Pizza Dough ready to roll (see tip) Recipe
- 4–5 Tablespoons Marinara Sauce Recipe
- 150 Grams Gruyere cheese, sliced
- 150 Grams salami, sliced
- 12 pitted olives, halved lengthways
- 1 small Handful Basil fresh
- 100 Grams mozzarella cheese, grated
Preheat your oven with the pizza stone on the bottom shelf for at least an hour on the hottest temperature available.
Using a rolling pin, roll out dough into a large rectangle (approximately 1-centimetre thick), on top of a piece of lightly floured baking paper.
Spread marinara sauce very sparingly across the dough leaving a 2-centimetre border around the edges.
Spread sliced gruyere and salami across the dough within the marinara border. Add halved olives and basil leaves followed by a sprinkling of grated mozzarella.
Tightly roll the dough starting from the edge closest to you (roll the longest edge, away from you). Once you have almost completely rolled to the opposite edge (it may seem like the filling is going to spill out), grab the edge of the dough and pull it up and over the rolled up dough, pressing down to seal the toppings inside the dough. Very carefully flip over the stromboli so the sealed edge is underneath, then tuck each of the ends under, pressing down to seal.
Using the baking paper, transfer the stromboli straight onto the heated pizza stone and bake for 8–10 minutes.
Serve with more Marinara Sauce on the side.
Let you imagination run wild with this one, there are so many filling options you could really go to town...but don't over fill. That is the big no no. It won't seal and will be hard to maneuver onto the pizza stone.
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