La bella Italia! What wonderful gifts to the world are pizzas. calzones, and strombolis!
This is a broccoli cheese stromboli, which is basically a pizza rolled up before baking.
If you have a well-stocked fridge and freezer, this is the simplest thing to do: roll our pre-made pizza dough, spread some store bought ricotta, broccoli,cheese, roll up, bake!So that is definitely an option.
I however decided to go the “from scratch” route, and made my own pizza dough and ricotta.
Once slightly cooled from the oven, this stromboli seriously rivalled a pizza in my eyes.
Adapted from Handle the Heat.
For the filling:
1 1/2 cups broccoli florets
2/3 cup whole-milk ricotta cheese
60g sliced mozzarella cheese, sliced
2 Tbsp coarsely chopped fresh basil leaves (optional)
1 ball thin-crust pizza dough (recipe follows), at room temperature
flour for dusting
salt & freshly ground black pepper
olive oil for brushing
coarse sea salt for sprinkling
For the dough:
1 3/4 cup flour
1 1/2 tsp yeast
2 tsp sugar
1 1/2 tsp salt
3/4 cup water, warm
1 Tbsp oil
Make the dough first:
In a food processor, combine the flour, yeast, sugar, and salt.
Pulse to mix the ingredients.
With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds.
If the dough does not form into a ball, sprinkle with 1-2 teaspoons of water and pulse again until a rough mass forms.
Let the dough rest for 5-10 minutes.
Process again for 25-30 seconds, steadying the top of the food processor with one hand.
The dough should be tacky to the touch but not sticky.
Transfer the dough to a large oiled bowl, turn to coat with oil, and cover with plastic wrap.
Let the dough rise in warm place until doubled in bulk and spongy, about an hour.
Preheat oven to 420F.
Steam the broccoli for 5-7 minutes until crisp tender, let cool.
Coarsely chop the broccoli and set aside.
In a large bowl combine the ricotta and basil if using. Mix well.
Dust the top of the dough with flour and, using a rolling pin, roll out to a 9-by-12-inch rectangle of even thickness.
If the dough springs back, let it rest, uncovered, for a few minutes then continue.
Cover the dough rectangle with a clean kitchen towel and let rise for 10 minutes.
With the long side of the dough facing you, spread the cheese mixture evenly over the dough, leaving a 1-inch border uncovered on all sides.
Scatter the broccoli evenly over the cheese and season generously with salt and pepper.
Add mozzarella slices.
Starting with the long edge nearest you, gently roll up the dough, lightly compressing the filling.
Turn the stuffed roll seam side down, cover with a clean kitchen towel, and let rise for 5 minutes.
Brush the roll lightly with olive oil, cut a few small steam vents in the top, and sprinkle with coarse sea salt.
Carefully transfer to a baking sheet and bake until golden brown, about 25 to 30 minutes.
Transfer stromboli to a cutting board.
Let the stromboli stand for 15 minutes then use a serrated knife to slice it crosswise into rounds.