Stromboli's are very easy to make, and the flavor possibilities are endless. My family likes traditional pizza flavors in their Stromboli's, but I prefer more grown-up flavors and spice in mine. This particular recipe is one of my favorites, and it's rare that I get to make it because my kids (and husband) are not a huge fan of any of the ingredients. I hope you enjoy it!
Spinach, Mushroom and Artichoke Stromboli
(pizza dough recipe from Annie's Eats. Filling is my creation)
Basic pizza dough (can use store bought pizza dough and skip this step):
2 1/4 tsp instant yeast
1/2 cup warm water
4 cups all-purpose or bread flour
1 1/2 tsp salt
1 1/4 cups water, at room temperature
For the toppings:
2 cups shredded mozzarella cheese (I used reduced fat 2% milk)
About 2 cups coarsely chopped baby spinach (I just rip it)
1 cup sliced mushrooms
1/2 cup canned or jarred artichokes (in water), drained, coarsely chopped
1/4 cup finely diced red onion, optional
1 tsp Pizza Seasoning, optional (I buy it from KAF. It adds a lot of flavor)
Pinch to a 1/4 tsp of red pepper flakes, optional
Kosher salt, to taste (I use about 1/2 tsp or so)
Pizza sauce, for serving
1 egg, for egg wash
To make the pizza dough:
Sprinkle the yeast over the 1/2 cup of warm water using a 2-cup measuring cup.
In the bowl of an electric mixer, combine the flour and salt, mix lightly using the paddle attachment.
Add the room temperature water to the warm water-yeast mixture in the same measuring cup.
With the mixer on low, add the water/yeast to the flour along with the olive oil. Mix until a cohesive dough is formed.
Switch the paddle attachment with the dough hook. Knead the dough on low until it is smooth and elastic.
Transfer the dough to a large lightly oiled bowl, turning once to coat the dough with oil. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 to 2 hours.
When the dough has doubled, punch it down to deflate it, and then transfer to a lightly floured work surface. Divide the dough into 2 equal pieces. Form each piece into smooth round balls. Cover the dough with a clean, damp cloth, and let it relax for 10-20 minutes (not more than 30 minutes).
Preheat oven to 400 degrees.
On the same floured surface, roll out each dough ball into a large rectangle, about 10 x 14 inches.