serves 5-6
- 1 Tbs olive oil
- 8 oz cremini mushrooms, stems removed and sliced
- 1/2 c red bell pepper, chopped
- 1/4 c onion, chopped
- 2 garlic cloves, minced
- 8 oz fresh spinach, washed and roughly chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 8 oz fresh mozzarella cheese, shredded
- 1/2 c pizza sauce
- 1 egg white plus 1 Tbs water
- 1/4 c grated Parmesan cheese
- 1/2 tsp dried oregano
- 1 recipe bread dough* (see recipe below)
Preheat oven and pizza stone to 450 F.
Heat olive oil in 12" skillet over medium high heat. Saute the mushrooms, bell pepper, onion, and garlic until the vegetables are tender and any liquid had mostly evaporated; about 5-6 minutes.
Mix in the spinach and gently stir until the spinach has completely wilted; about 5-6 minutes more. Season with salt and pepper.
Remove from heat and set aside.
Lightly flour a large pizza peel. Dust the dough with flour. Scoop out the dough and form into a ball.
With a rolling pin, roll the dough into a rectangle about 20 inches by 8 inches.
Sprinkle 1 cup of mozzarella down the center of the dough. Top with pizza sauce, then the spinach mixture. Sprinkle with the remaining 1 cup of mozzarella.
Bring up one side of the dough and gently stretch over the filling. Do the same with the other side. Seal the ends, and pinch edges to secure, taking care not to tear the dough.
With a sharp knife, make 3 or 4 shallow slashes across the top of the bread. Mix the egg white and water together with a fork. Using a pastry brush, brush the top and sides of the stromboli with the egg wash. Sprinkle with Parmesan and oregano.
Carefully slide the stromboli onto the hot pizza stone. Bake for about 25 minutes, or until the stromboli is deeply golden.
Use a bread knife to slice.
For the dough:
Combine:
1 1/2 cups whole wheat flour
1 1/2 cups unbleached all purpose flour
2 tsp Kosher salt
2 1/4 tsp yeast (one envelope)
in a medium mixing bowl. Mix.
1 1/2 cups whole wheat flour
1 1/2 cups unbleached all purpose flour
2 tsp Kosher salt
2 1/4 tsp yeast (one envelope)
in a medium mixing bowl. Mix.
Make a well in the center. Pour in:
1 1/4 c warm water (about 90 degrees or so)
1 1/4 c warm water (about 90 degrees or so)
Mix well with a sturdy spoon.
Cover with plastic wrap and let rise for about 2 hours.
Use in the recipe above.
