Stromboli is like a pizza, calzone and focaccia all rolled into one, but I’ve sold it to my family of pizza lovers by billing it as the ultimate cheese-stuffed crust. Just like a normal pizza, you can swap the filling or topping to suit your taste but to make sure the dough cooks all the way through, avoid wet ingredients. If you want tomatoes involved, spread a thin layer of sundried tomato purée over the dough before adding the salami.
SERVES 4 PREP 30 mins plus 1 hr proving COOK 40 mins MORE EFFORT
For the dough
400g strong white flour, plus extra for dusting
5g fast-action dried yeast
1 tbsp olive oil, plus extra for brushing
For the filling
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