| Prep Time | 40 minutes |
| Cook Time | 1 hour 15 minutes |
| Servings |
Yield 4 servings
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Ingredients
- 1 2/3 cups all purpose flour
- 1 teaspoon brown sugar
- Pinch salt
- 1 teaspoon yeast
- 2 tablespoons olive oil
- 2/3 cup lukewarm water
- 1 tablespoons olive oil
- 3 garlic cloves minced
- Dash salt
- ¼ teaspoon black pepper
- Pinch brown sugar
- 1 teaspoon oregano dried
- 1 can plum tomatoes diced, 14-ounce
- Dash balsamic vinegar as needed
- 1 red bell pepper
- 12 ounces Spinach
- 1/2 cup Mozzarella cheese
Ingredients
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Instructions
Making the Dough
- Sift the flour, sugar, salt, and yeast onto a clean work surface. Whisk the oil and water together in a bowl or jug. Make a well in the center of the flour mixture and gradually add the water/oil. Use a whisk or fork to work the flour into the liquid, adding a little more liquid as you go until it forms a rough dough — you may not need all the water.
- Use your hands to work the dough into a rough ball shape and knead for 10 minutes until smooth and elastic.
- Oil a large bowl and roll the dough ball in it to coat. Cover with plastic wrap and set aside in a warm place to rise for 1 hour.
Making the Sauce
- For the sauce, heat a tablespoon of olive oil in a large heavy-bottomed saucepan. Add the garlic and gently cook over medium heat until fragrant. Add a touch of salt, the sugar, and herbs. Gently sauté for a few minutes.
- Pour in the tomatoes and crush gently with the back of a spoon to break them up. Season and simmer for 20 minutes before adding the balsamic vinegar. Continue to simmer for 30 to 40 minutes or until thickened.
- Bring a saucepan of water to a boil and add the spinach. Gently wilt for about 5 minutes before removing with a slotted spoon and squeezing out any excess liquid. Transfer to a cutting board and mince to a pulp with a sharp knife. Season and set aside.
Making the Filling
- For the filling, heat a large grill pan and add the red bell pepper pieces to the pan, skin-side down, and cook until charred. Wrap immediately in plastic wrap and let cool for around 10 minutes before peeling off the skin — it should easily come away from the flesh. Slice the pieces of pepper into even strips.
To Assemble
- Once the dough has risen, turn it onto a clean surface and knock the air out by kneading it for a minute or two. Flour a large baking sheet and press or roll the dough out into a rough square shape, leaving a little room around the edge of the pan. Now preheat your oven to the highest setting — about 475°F.
- Spoon over the cooled sauce and spread, leaving an inch of bare dough at the top — this will make sealing the stromboli easier.
- Distribute the spinach before dispersing the pepper strips evenly across the dough.
- From the end closest to you, roll the stromboli carefully away from you, tucking the seam under when you reach the top. Move the stromboli diagonally across the baking sheet so it has room to expand and score the top with a floured knife.
To Bake
- Bake for 15 minutes or until completely crisp and golden before transferring to serving dish. Cut into thick, even pieces. Enjoy!
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