Pizza. I love it so. Chewy crust with just a bit of crunch, tomato sauce, melted cheese, meat, and veggies–it’s making my mouth water just thinking about it. The sky’s the limit for combinations of sauces and toppings–if it sounds good to you, chances are you can put it on a pizza and it will turn out.

This weekend, we decided to try a Stromboli instead of our standard tossed crust pizza. I’ve tried to make it before, and it was bit of a failure. I’m glad to say this round was a smashing success!

Stromboli

Serves: 4

Based on Emeril Lagasse

To make the dough, you’ll need:

• 1 cup warm water (105-110 degrees F)
• 2 1/4 tsp (or one packet) yeast
• 1 tsp. sugar
• 1 Tbs. olive oil
• 3 cups all purpose flour
• 1 tsp. salt

1. Use a thermometer to measure 1 cup of warm water, between 105 and 110 degrees. If the water is cooler, the yeast won’t activate; if it’s warmer, it will kill the yeast. Add the yeast and the sugar to the water, stir, and set aside for 5 minutes.

2. In a bowl, mix the yeast mixture, olive oil, salt, and 1 1/2 cups flour. Once the flour is incorporated, add 1/2 cup of flour, and stir. Repeat until all of the flour is mixed in. Dump onto the counter, and knead 3-5 minutes, until smooth.

3. In a large bowl, add a small amount of olive oil, and coat the dough ball. Cover the bowl with saran wrap, and set in a warm place to rise for 1 1/2 to 2 hours.

For the Stromboli, you’ll need:

• Toppings! We used mozzarella cheese, bell peppers, pepperoni, and onions, but you may use whatever sounds tasty.
• 2 tsp. each of basil, oregano, garlic powder, and red pepper flakes
• 1 egg
• Parmesan cheese

1. Chop the toppings that need chopping.

2. Once the dough is risen, punch it down. Slice into two halves.

3. On a floured surface, roll out one of the halves into a rectangle.

4. Layer your toppings, leaving an empty strip at the top. Sprinkle 1 tsp of each of the spices over the toppings.

5. Whisk an egg, and paint the empty strip. Roll the Stromboli up as tightly as possible, and transfer to a greased cookie sheet.

6. Repeat steps 3-5 with the other chunk of dough.

7. Cover with saran wrap, and allow to rise for 20 minutes. There won’t be much of a visible difference in the Stromboli, but don’t skip this step!

8. While the Stromboli are rising, preheat the oven to 375 degrees. Once the oven is preheated, brush the top of each Stromboli with egg wash. Bake for 20 minutes, sprinkle with Parmesan cheese, and return to the oven for 5 more minutes. Remove from the oven, and let the Stromboli stand for 10 minutes before serving.

Slice it nice and thick and serve with an extra sprinkle of Parmesan cheese and pizza sauce or marinara sauce for dipping.

What are your favorite pizza toppings or Stromboli fillings?

If you’re interested….a Hawaiian pizza with sweet chili sauce and a simple pasta carbonara.