STROMBOLI

Stromboli (7)

Why go out for stromboli when you can easily make pizzaria-style Stromboli at home!  

PIZZA SAUCE, BY TIKA

This sauce takes NO time at all and your family will love it.  Make a double or triple batch and freeze the leftover.  I do it all the time.

INGREDIENTS:

2 TBSP olive oil

½ cup chopped onion

4 cloves garlic, chopped

1 large can crushed or chunky style tomatoes

½ small can tomato paste

½ tsp salt

¼ tsp crushed red pepper

½ tsp basil

1 tsp Italian seasoning

1 tsp Parsley

PREPARATION:

In sauce pan, heat oil and cook onion and garlic until slightly tender.  Add paste and tomatoes and bring to simmer.  Add seasonings and simmer for just a couple of minutes.  DONE!

DOUGH:

INGREDIENTS FOR 2 LARGE CRUSTS

2 ½ cups white flour

½ cup wheat flour

1 ½ tsp yeast

1 TBSP salt

1 tsp sugar

1.30 cup water

 

PREPARATION:

Put flour in mixing bowl. Put yeast on one side and salt on the other, don’t let them touch.
Using dough hook, slowly add 1 1/3 cup water. Herbs I add to the recipe. I always put some garlic, a bit of basil, parsley, and a dash of Italian seasoning. A few drops of olive oil. Maybe ½ tsp of garlic, one shake each of basil and Italian seasoning.
Mix 5 min. Cover with towel and let dough rest for 1 hour.
Sprinkle a bit of flour or corn meal on bottom of one 11” x 15” sheet pan. (Or use a baking stone. Or bake on parchment paper).
Flour fingers and hands. Pick dough up and let gravity pull dough down. Cut in half and roll each half into a ball.
ASSEMBLY:

Roll the dough or press with fingers in an oblong shape. You will most likely find that it fights you by shrinking back. Let it sit for five minutes, allowing the dough to relax. Then continue shaping or rolling. Place sauce on half the dough. Add toppings. Flop the empty half over the loaded half and seal edges. Slit the top. Bake at 425° F for about 20 minutes, or until crust has reached desired doneness.

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By Tika for CHEW WANNA EAT? © 2016

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