Roasted Vegetable and Pepperoni Stromboli

By Birgitta

Joy Manning is the restaurant critic at Philadelphia Magazine. S

Ingredients

• 1 recipe pizza dough, divided in half (or two homemade or store bought pizza doughs)
• 1 large red bell pepper, cut into 1-inch long, 1/4-inch wide strips
• 1 1/2 pound large white button mushrooms, sliced
• 5 large shallots (about 10 ounces), sliced
• 1 tablespoon kosher salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried red pepper flakes
• 1/4 cup olive oil, plus extra for brushing top
• 5 ounces part-skim mozzarella, grated
• 5 ounces fontina, grated
• 4 ounces pepperoni, very thinly sliced

Details

Servings 6
Adapted from seriouseats.com

Preparation

Step 1

1. Preheat the oven to 375°F. Combine the pepper, mushrooms, shallots, salt, oregano, red pepper flakes, and 1/4 cup olive oil in a large mixing bowl. Toss to coat the veggies with the oil and spices, and spread out on two baking sheets. Roast for 30 minutes, rotating baking sheets halfway through cooking time. Leave the oven on.

2. Roll out one pizza dough into a rectangle, roughly 18 inches long and 12 inches wide. Spread half the roasted vegetables over the dough in a thin single layer, leaving a 1-inch border at the edges, and top with half the cheese, then half the pepperoni. Gently roll the Stromboli into a log, starting at the shorter edge, so you have a roll that's about 4 inches thick and 12 inches long. Repeat with second dough.

3. Transfer strombolis to a baking sheet, slice a few vents across the top, and brush with olive oil. Bake at 375°F for 30 minutes; increase the oven temperate to 400°F, and bake an addition 10 to 15 minutes, until the exterior is brown and crunchy. Let the Stromboli rest for at least 10 minutes before slicing.