Stromboli with salami, spinach and mozzarella
- 45 ml (3 tbsp) tomato paste
- 45 ml (3 tbsp) olive oil
- 2 garlic cloves, finely chopped
- 5 ml (1 tsp) dried oregano
- 5 ml (1 tsp) dried basil
- 2 ml (1/2 tsp) crushed chili peppers
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) butter
- 750 ml (3 cups) white mushrooms, thinly sliced
- Salt and freshly ground pepper
- 2 L (8 cups) baby spinach
- 2 balls of pizza dough
- 160 ml (2/3 cup) Parmesan, grated
- 16 slices of Genoa salami
- 500 ml (2 cups) mozzarella, shredded
- Preheat the oven to 190°C (375°F)
- In a bowl, with a fork, beat the tomato paste and olive oil, whisking until emulsified.
- Add the rest of the sauce ingredients.
- Stir and set aside.
- In a skillet, heat the butter and 15 ml (1 tbsp) of olive oil over medium-high heat.
- Sauté the mushrooms for 3 to 4 minutes.
- Season with salt and pepper.
- Add the spinach gradually and cook just until limp.
- Set aside.
- Flour the countertop.
- With a rolling pin, roll out one of the balls of dough in a 45 x 30 cm (18 x 12 in.) rectangle.
- Brush with half of the sauce.
- Sprinkle with 60 ml (4 tbsp) of grated Parmesan. Top with 8 slices of salami.
- Spread half of the garnish.
- Sprinkle with half of the mozzarella.
- Roll up the dough lengthwise and loosely to obtain a 45 cm (18 in.) long Stromboli.
- Fold up the ends.
- With the tip of a knife, score 4 slits on the top to allow the steam to escape.
- Brush with olive oil and sprinkle with 15 ml (1 tbsp) of Parmesan.
- Repeat the previous steps for the second Stromboli.
- Place the Stromboli on a baking sheet lined with parchment paper.
- Cook in the oven for 20 minutes.
- Remove from the oven and let cool for about 10 minutes.
- Cut into slices.
- Serve immediately.