Artichoke + Pepper Stromboli
Why we love it:
- 1 pound Prepared Pizza Dough (store bought, usually frozen is ok, but defrost)
- 2 Tablespoons Extra Virgin Olive Oil (divided, plus more for brushing)
- 8 ounces Mozzarella (shredded)
- 1 15-ounce can Crushed Tomatoes (or diced if you like chunky)
- 1⁄2 teaspoon Onion Powder
- 1⁄2 teaspoon Garlic Powder
- 1⁄2 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- 1⁄4 teaspoon Red Pepper Flakes (more to taste)
- 1 15-ounce can Artichoke Hearts
- 1⁄4 cup Roasted Red Peppers (from a jar, drained)
- 1⁄4 cup Pepperoncini (or other pickled peppers from a jar)
- 1 teaspoon Flour
- 1⁄4 cup Parmesan Cheese (divided)
- 4 cups Spring Mix Salad Greens (or any other greens you like)
- 2 Tablespoons Salad Dressing (your favorite kind, or see substitutions for a recipe)
Place your pizza dough unwrapped, in a bowl drizzled with olive oil. Rub the top of the dough and let it come to room temperature for at least 20 minutes and up to 90 minutes. Set it somewhere warm but not hot.
2. PREHEAT THE OVEN TO 450 DEGREES
Line a baking sheet with parchment and spray lightly with cooking spray, or drizzle with olive oil.
Grate the mozzarella if needed. Set aside.
Open the tomatoes and empty into a bowl. Stir in the spices: onion powder, garlic powder, dried oregano, kosher salt, red pepper flakes. Set aside.
Drain the artichokes and cut them in ½.
Lift the red peppers out of the jar and slice them if needed.
Lift the pepperoncini out of the liquid and place in a small bowl.
On a clean flat surface, sprinkle the flour. Roll out and stretch the pizza dough into about a 14 to 16” square. It doesn’t have to be a perfect square, but aim for an even thickness of dough and no holes poked through. If you poke a hole, squeeze the dough back together. If your dough keeps snapping back into a tight ball, it needs to rest a little longer. If you don’t have time for it to rest, you can force it, but it will be fragile so use the rolling pin forcefully to make it a bigger square.
When ready, evenly spread about ½ of the tomato sauce over the dough, leaving about an inch uncovered on all four sides (reserve remaining sauce for serving). Neatly and evenly layer on the artichokes, red peppers, mozzarella, and pepperoncini. Sprinkle with ½ of the parmesan.
Carefully roll up the stromboli. Start on one side and roll tightly. After you get a full turn, tuck under the ends like you would for a burrito, and keep rolling. Pinch to seal the side edges as you go. When you get to the end, carefully move onto the prepared baking sheet, placing the seam side down. Brush the top with olive oil, and sprinkle the remaining parmesan over the top.
Bake until golden brown, 10 to 15 minutes.
Wash and dry the greens and toss with salad dressing of your choice.
Let rest for at least 5 minutes before slicing. Slice into 2” thick rounds. Serve with reserved tomato sauce, cold, or heat it a bit in the microwave for dipping.