Strombolis are pizza pockets, usually stuffed with veggie/meat, pizza sauce and cheese.
To make the pizza dough
1 3/4 cups all purpose flour (maida)
¼ cup semolina flour (rava)
1 cup wheat flour (aata)
1 pkt active dry yeast (21/4 tsp)
Salt –sprinkle to taste
Sugar 2 tbsp
Olive Oil ¼ cup
For the Stromboli:
1/3 portion of the pizza dough
3 tbsp Pizza Sauce (recipe follows)
2 tbsp pickled Jalapenos
A handful of grated cheese (pizza blend or Mozzarella)
Microwave 1/2 cup water for just 20- 30 seconds till warm. Mix yeast, sugar and warm water. Allow it to sit till it froths up.
Mix flour, salt and oil. Add the yeast water and continue to mix well thoroughly.
Make a firm dough. Sprinkle some more oil in your hands and smear it around the dough.
Close with a wet kitchen towel. Allow it to rest for about 6 hours.
Punch the dough as it increases in volume every 2 hours.
It is actually enough if you allow it to sit for 2 hours. However, the texture improves if the dough sits for long. It would be great if you allow it to sit in the fridge for a day!
Roll out the dough with a rolling pin. Use semolina flour for dusting.
Bring it to a rectangular shape.
Leaving 1 inch border, first add a layer of sauce in the centre
Next add the sliced pickled jalapenos
Top it off with a handful of cheese
With wet finger tips, fold the dough into a pizza pocket
Brush the surface with ample olive oil. If you use eggs at home, you can apply egg wash instead.
Place it on a pizza stone or a chappati/tortilla cast iron griddle.
Bake at 550-600F or the highest setting in your oven for about 7-10 minutes or till well cooked evenly.
To make the Pizza sauce:
Any store bought pizza sauce is good enough. Since I make Italian only once in 2 weeks, I prefer to buy the sauce. If you cook Italian food regularly, you could make your pizza sauce.
This is the recipe for the tomato pizza sauce.
8-10 Tomatoes (or a can of tomato puree)
1/8 tsp dried basil
1/8 tsp dried oregano
1/8 tsp dried thyme
1 tsp salt
1 tbsp sugar
1/4 tsp freshly cracked pepper
Boil tomatoes in water till the skin cracks. Peel off the skin. Keep aside Add the peeled tomatoes and all the other ingredients to a pan and bring to boil. Add water to bring to desired sauce consistency.
Calorie count: 620 cal approx