- Some Pizza Dough
- Steamed Leftover Broccoli
- Tomatoes Chopped
- Some Mozzarella Shredded Whole
- Milk Ricotta
- Some Garlic
- Olive Oil
- Sausage Pepper
- Onion Stromboli
You get started you’re gonna need some pizza dough. I’ll talk about it in just a second and then any veggies you have leftover I just have some defrosted spinach. I have some steamed leftover broccoli tomatoes. I’ve chopped some mozzarella shredded, whole milk, ricotta, some garlic, salt, pepper and olive oil. Now for the pizza dough you can either buy it at your local supermarket. You can eat it even buy it at your local pizza place. I’m using this particular combination because it’s my husband’s absolute favorite combination when it comes to veggies on his pizza or knees Stromboli or whatever he just loves it. So what I did is I took some a little box of frozen spinach and I just thought it overnight in the fridge and then squeezed all the water out of it and then the broccoli. I booked some steamed broccoli from last night for dinner had some leftover so use it there and then I took a tomato and I chopped it and those are my veggies. But you can use whatever you want if you have zucchini leftover whatever you got will work now I did a sausage pepper and onion Stromboli.Because a while back because I had made sausage peppers and onions the night before so Trimboli you can tailor it to however your heart desires.
We’re going to go right into it before you get started of course you want to get your oven preheated. I have my oven preheated to 400 I have a baking sheet here that’s been lined with parchment paper and now we’re going to work on the dough okay let me move this out of the way. So I have a little bit more room to work with now all I’m going to do I’m going to do this with my hands. Because I’m very familiar with working with pizza dough but you can do this with a
rolling pin if you don’t feel comfortable and all I’m going to do is roll this out to about 16 inch circle and then i’ll show you how we fill it. Okay, now that you have that done at the edge closest to you is what we’re going to work so I’m going to get it don’t worry about the job. Because we’re going to stretch it so don’t worry about it you’re going to take some mozzarella and make sure you use the dry mozzarella and not the wet kind. Because the wet kind although it’s delicious, it’s got way too much moisture and will completely cause a huge problem. So you have that now today.
I’m going to add in some ricotta again optional. If you don’t like it don’t put it in but I love it my husband loves it. So, I do it just dollop right along
the top of the mozzarella great. So now I’m going to add in my veggies just sprinkle everything kind of evenly all over the top okay veggies are on. So now it’s time to season them a little bit because I don’t have much flavor so salt and pepper it is and then we’re going to give these veggies some good flavor with some garlic Of course. you got to have garlic on my pizza and I just grade it all over the top with my microplane. So it’s nice and fine and then I’m just going to drizzle over a teeny tiny tad bit of olive oil there you go. But we need that little bit of garlic.
It’s going to be tons of flavor that’s it and now it’s question of tucking and rolling. Here we go see how. I’m pinching it like that that’s what you want to try and do because that will help you making sure. Everything is kind of sealed in and then you can stretch it. Here we go almost there of course always pinch to seal. If it’s on my way bring that closer to me seal the edges. you can cut a little extra, if you have an extra dough go laying right on there and then. you’re going to want to make little slits at the top. Because you want the steam to escape there we go that looks good to me. All right make sure you put a seam side down and this is going to go into your preheated preheated oven at 400 for 25 to 30 minutes or until it’s golden, its crusty, its bubbly and I’ll show you what it looks like when it’s done my strong bowling baked for a half an hour.
5I’ve let it cool for about five minutes and it is just perfection. I don’t want to cut into it because it’s too hot and the cheese will all melt away. But
what I am gonna do is I’m going to eat all the little bit of cheese a sneaked and link out of the sides mmm-hmm. I can taste the garlic too but you know I have to show you what the inside looks like come on. Let’s go right in will be my camera guy to come right oh look at that oh I look so so good. I don’t want to cut into it yet because otherwise everything will fall out and it will just not hold together well. So let it cool for an additional five minutes or so,before you before you cut and serve.