Tag Archives: mozzarella

Stromboli di Pepperoni

Stromboli di Pepperoni

  • Servings: 2-4
  • Difficulty: easy
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Stromboli di Pepperoni
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As I mentioned a few times, we had a Trader Joe’s move into my neighborhood so I have been swinging by and looking for things to try and experiment with. I was picking up some tortellini and glanced down and noticed that they had pizza dough in these baggies. So I had an idea of trying to make some pepperoni rolls with it so I picked up some smoked mozzarella, provolone and pepperonis along with some red sauce for dipping. Truth in advertising, I made nothing here and used everything from the store.

When I made it home and started working with the dough it really tightened up on me and I didn’t have time to let it rest and relax. So for a plan b I settled on a Stromboli which is basically a giant pizza roll. I tried to shape the dough into a rectangle so I wrestled around with the dough to get close enough. I laid down some shredded smoked mozzarella, topped with pepperoni and a little provolone on top. You could smear a little sauce but you don’t want it to make the dough too wet.

Ingredients:
Trader Joe’s Pizza dough
Pepperoni
Smoked Mozzarella (shredded)
Provolone (shredded)
Trader Joe’s Pizza sauce

Directions:
1. Preheat your oven to 450 degrees. Roll out the dough into a rectangle. About a third of the way down, lay your ingredients down and roll it up into a big log shape. Try to seal the seams but inevitably some cheese will leak out and it will make this beautiful crusty cheese on your pizza stone. Cut, serve, dunk and enjoy.
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Sourdough Salami Pizza #2

Sourdough Salami Pizza

  • Servings: 4
  • Difficulty: easy
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Sourdough Pizza
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Second attempt at a Sourdough pizza. Pretty much the same recipe I used on my first post titled “Sourdough Salami Pizza” Instead of dividing it we simple oiled a sheet pan and put all the dough on it and spread it out to the edges. Cooked the dough at 500 for about 9 mins. Then pulled it out and topped it with marinara, grated mozzarella, Parmesan and sliced salami. Cooked it for about 15mins.

Dough
1 ½ cup of sourdough starter
1 ½ cup of 00 flour
2 tbs of olive oil
1 tps Kosher salt

Sauce
1 can of Cento tomatoes
1 tbs of chopped basil
2 cloves of minced garlic
½ small yellow onion

Toppings
Fresh Mozzarella
Parmesan
Goat cheese
Salami
Basil
Mushrooms

Directions:
1. For the Dough take your dry ingredients and mix in a bowl. Then add your sourdough starter and mix by hand until incorporated. Work your dough by forming a ball and pulling in the bottom and rotate 90 degrees and do the same. Do this for about 10mins. Split into two portions and in an olive oil lined bowl wet the dough ball and cover for about 2 hrs or until it doubles in size.
2. For the sauce I caramelized a shallot, then added garlic and quickly added tomatoes and everything else in the sauce. Simmer for 30mins and then put it in a blender until smooth.
3. Roll your dough and place it in a preheated 500/550 oven for about 3-4 mins. Pull it out and add your sauce and toppings and put it back in the oven for 10-15 mins until it’s done.