I’m really going out on a limb here, it’s
pizza night, so to try something new, I’m going attempt Stromboli. Basically a rolled up pizza. The only extra work involved is…rolling it up. You should hear the protests from the children…heaven forbid Im not making pizza on pizza night. Even when I reassure them its just a different way of making pizza they don’t sound convinced. But I am trying a new tomato sauce recipe, thanks Jamie.

Pizza dough
1kg strong white flour
1 tbsp fine sea salt
1 tbsp sugar
2 x 7g sachets of yeast
4 tbsp olive oil
550 ml lukewarm water

Chuck it all in your kenwood chef with the dough attachment and knead for 5minutes, or knead by hand for 10 minutes. Cover with a damp cloth and leave for over an hour in a warm place to rise.

Tomato sauce
Olive oil
4 cloves of garlic crushed
Bunch of fresh basil torn
3 x 400g tins of whole plum tomatoes

Heat your non stick frying pan and add 4 glugs of olive oil, and fry the garlic until it begins to colour lightly. Add the tomatoes and basil. Mush the tomatoes with a potato masher. Bring to the boil and immediately take off the heat. Sieve the ingredients and using a wooden spoon, push the flesh through, making sure to scrape the tomato off the back of the sieve. Pour back into the pan and bring to the boil . Simmer until it has reduced nicely into a tomato sauce.

To make the Stromboli
2 mozzarella balls
Red and green pepper
Cured meat


Heat the oven to 220 C. Cut the dough in half( I want to make four ). You can freeze the rest. Cut into four equal pieces. Roll out to make a 10 in pizza. Spread out your sauce and top with the cured meat, pepperoni, peppers and cheese. Roll up and place on a tray. Cut slits along for air vents and give it a paint of oil. Cook for twenty five minutes or until golden and cooked. Let it sit for five minutes and then you can slice and gobble up.


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