SPEEDY STUFFED PIZZA STROMBOLI WITH LEFT OVER DELI MEATS

This takes minutes to make and then 15 minutes in the oven for a speedy oozing cheesy comforting dinner, and without all the hidden fat and preservatives from a takeaway.  I first had a Stromboli in America and it was fantastic, with all the over stuffed filling I got all the usual food comfort from the  normal style of pizza  and toppings, but in the Stromboli it became awesome with the filling as it was a much bigger mouthful of toppings with a huge burst of all the flavours, super yummy.

 

(Makes 2 lrg)

 

Ingredients

7g dried yeast

500g plain flour

375ml warm water

1/2 tsp salt

2 tbsp ooil

100g semolina (for dusting, optional)

1 small bunch herbs optional

6 sun dried toms optional

300g mozzarella cheese grated

2 tbsp tomato puree

1 pinch dried mixed herbs

4 slices Jammon Serrano

2 fresh tomato's quartered

1 red onion sliced

Any other filling you fancy

 

Here I have just used some tomato paste and dried herbs as my speedy pizza base, but I often use the basic pizza base I make with reduced tomato's, onions, garlic, chillies a pinch of sugar and some fresh oregano.  With the left over tomato base I freeze in an ice cube tray and then once frozen I pop the cubes into a freezer bag and just take out one at a time when needed.

 

To make the pizza dough, place the warm water in a glass jug, add the yeast, ooil and a pinch of sugar.  Place the flour in a bowl with the salt, make a well in the centre and add the water.  If you like you can add sun dried tomato's and herbs to flavour the pizza dough, in fact you can add anything you fancy.  Bring the flour and water together to form a ball.  Dust your work top with semolina or flour, cut the dough in half and roll each piece out to a rectangle, fairly thin.

 

Now the fun begins, spread the tomato base over the dough leaving approx 2" gap around the edge.  Layer your fillings equally on 2/3 of the dough.  Now to roll the Stromboli, from the side of the dough with the most filling, roll over and once again, then lift to place on your baking tray, as you do just turn the Stromboli a little so that the seam of the pizza dough is on the underside and becomes the base.

 

Bake in a pre-heated oven 200 degrees for 15-20  minutes and then enjoy your cheesy gooey centre stuffed Stromboli.