Roasted Veg and Taleggio Stromboli
So a pizza is flat, a calzone is folded over and a Stromboli is a pizza turned into a large sausage roll so that the filling doesn’t slide off. A pizza that is a sausage roll, what’s not to like?
|440g||strong plain flour|
|7g sachet of||easy bake yeast|
|50g||polenta or semolina|
|2 tbsp||olive oil, plus extra for drizzling|
|For the filling:|
|290g||jar roasted red peppers, drained|
|280g||jar sundried tomatoes, drained but reserving 1–2 tbsp oil|
|zest of 1 lemon|
|130g||chargrilled artichokes, drained and sliced|
|200g||Taleggio cheese, roughly chopped|
|½ small bunch of||basil, chopped|
|salt and freshly ground black pepper|
1. First make the dough. Sift the flour and salt into a large bowl, adding the yeast and 40g of the polenta
or semolina. Combine well, making a dip in the middle of the dry ingredients. Add the olive oil and warm water. Mix the dough together using a wooden spoon at first and then your hands. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and springy. Set aside to a warm place in a large, lightly oiled bowl covered with a damp tea towel. Allow to rise for about 1 hour or until doubled in size.
2. To make the filling, tip half the peppers and half the sundried tomatoes into the small bowl of a food processor and blitz with the reserved 1–2 tablespoons of oil and the lemon zest until you have a smooth paste. Season to taste and set aside in a small bowl. Slice the remaining peppers into strips and roughly chop the remaining tomatoes.
3. Add the spinach to a saucepan with ½ tablespoon of water, cover and cook for 5 minutes over a low heat or until wilted. Place the spinach in a sieve and use the back of a large spoon to squeeze out as much of the excess liquid as possible.
4. Preheat the oven to 200°C/fan 180°C/gas 6. Once the dough has doubled in size, tip it out onto a lightly floured surface and use your fists to knock out as much air as possible. Roll out the dough to a rectangle measuring 44 x 30cm. Spread the pepper and tomato paste evenly over the rolled-out dough, scatter over the chopped peppers, tomatoes, spinach, artichokes and capers. Top with the Taleggio and basil and season well with a little more black pepper. Tuck the two shorter ends of the stromboli in and, starting from the top, firmly roll it up, working towards you. Place the stromboli, seal side down, on a lined baking sheet and leave to rise for 35 minutes, covered with lightly oiled cling film. Sprinkle with the remaining polenta and an extra drizzle of olive oil and bake for 30 minutes or until golden brown. Slice into warm chunky slices while the cheese is still gooey or simply leave to cool down and enjoy at a picnic or for lunch.