Stromboli Pizza: A Delicious Recipe with and without Meat

A stromboli has everything that belongs to a good pizza, but with its unusual, rolled shape it brings a little variety. The pizza roll can be filled with anything that tastes good. Here we present two delicious variants.

Stromboli Pizza with anchovies, fennel salami, and mozzarella

The basis of a stromboli is just like the pizza, a yeast dough, but this is rolled out squarely and then covered with tomato sauce and filling and rolled up. What you need for a homemade Stromboli pizza:

• For the dough: 300 grams of wheat flour, 150 milliliters of lukewarm water, 2 tablespoons of olive oil, 7 grams of dry yeast, and a pinch of salt
• For the filling: 1 can of tomato passata, 60 grams of thinly sliced ​​fennel salami, 2 anchovy fillets, 50 grams of black olives, 250 grams of mozzarella, fresh basil, salt, pepper, oregano
• Preparation: Dissolve the yeast in a little water. Then sift the flour into a bowl, make a well in the center and add the oil, salt, yeast, and water. Knead the mixture vigorously for a few minutes until you have a smooth, supple dough.
• Let the dough rise for about an hour. Then put some flour on the work surface and roll out the dough into a rectangle. Now you can cover the dough with the filling.
• Start by spreading the tomato passata over the dough, leaving a couple of inches of space around the edge.
• Season the tomato sauce with salt, pepper, and oregano, and then distribute the salami, chopped olives, and anchovies as well as the shredded mozzarella and basil.
• Now fold the edges inwards on the shorter sides and then carefully roll up the dough starting from the long side. The conclusion should then be below. Brush the rolls with a little olive oil and cut them diagonally several times on the top.
• Place the Stromboli Pizza on a baking sheet and bake in a preheated oven at 180 degrees Celsius for about 55 minutes. Good Appetite.

Vegetarian pizza Stromboli

You can fill your Pizza Stromboli with anything you like on a normal pizza. A variant for a vegetarian filling is, for example, the following recipe:

• For the dough: 300 grams of wheat flour, 150 milliliters of lukewarm water, 2 tablespoons of olive oil, 7 grams of dry yeast, and a pinch of salt
• For the filling: 1 can of tomato passata, 60 grams of olives, 15 cherry tomatoes, 1 zucchini, 30 grams of pine nuts, 30 grams of dried tomatoes, 50 grams of grated parmesan, 125 grams of mozzarella, fresh basil, salt, pepper, oregano
• Preparation: Dissolve the yeast in the water and prepare dough from the ingredients indicated, kneading everything carefully for a few minutes to obtain a smooth, supple dough.
• You should now let the dough rise in a warm place for about an hour. You can then roll it out into a rectangle on a floured work surface. Make sure that you leave a border of about 4 centimeters when topping.
• Spread the tomato passata over the dough and season with salt, pepper, and oregano. Then evenly distribute the chopped olives and sundried tomatoes, halved cherry tomatoes, diced zucchini, shredded mozzarella, pine nuts, parmesan, and basil on top.
• Now first fold the edge of the two shorter sides inwards and then roll up the dough from the long side. The role should be at the end so that it cannot open. Brush the top with a little olive oil and cut diagonally a few times.
• Place the roll on a baking tray and bake in a preheated oven at 180 degrees Celsius for about 55 minutes until the dough is golden brown in color.