Ingredients
- For the Pizza Sauce:
- 1 14-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons chopped basil or 2 teaspoons dried
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons sugar
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoons Kosher salt
- Red wine vinegar to taste
- Olive oil, for brushing
- For the Stromboli
- 24 ounces homemade or store-bought pizza dough, set out at room temperature
- 1 – 1 1/2 cups, sauce
- 4 cups loosely packed spinach leaves
- 4 cups mozzarella cheese, or other good melting cheese
- 1 cup pitted kalamata olives, halved if desired
- 1/2 cup feta cheese, crumbled
Directions
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Make the sauce: Place all of the sauce ingredients in a food processor and blend until well incorporated. Taste and adjust seasoning, adding more salt, sugar or vinegar to balance the flavor. Set aside.
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Assemble the Stromboli: Preheat a pizza stone in a 500° oven for at least 1/2 hour. Divide the dough into 4 equal-sized pieces, roll them each into tight balls and allow them to rest at room temperature while the oven heats.
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Working on a well floured surface and using a rolling pin, roll each dough ball into a 1/8-inch thick, 12×6-inch oblong oval shape. Spread 1/4 cup of the pizza sauce into the center of each dough round and top with 1 cup of spinach leaves, 1 cup of the mozzarella, 1/4 cup of kalamata cheese and a couple of tablespoons of crumbled feta cheese. Working as if you were rolling up a burrito, stretch the dough a bit towards the center of the stromboli and wrap the edge closest to you around the filling and roll the whole thing up like a log — pinch the seam firmly to ensure a good seal. Lightly score the top of each stromboli to allow them to vent slightly during the baking process.
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Brush the stromboli with olive oil and bake them directly on the pizza stone until golden brown, about 5-7 minutes. Remove them with a pizza peel and allow to rest for about 5 minutes before going in.