- 1
Ingredients
- PIZZA BASE
- 500 g 00 pizza and bread flour
- 1/2 tablespoon granulated yeast
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
- 1/2 teaspoon bread improver
- 325 ml water at room temperature
- 1/2 tablespoon olive oil
- PEPPERONATA
- 2 tablespoons olive oil
- 1 large red capsicum, sliced into batons
- 1 spanish onion, peeled, halved and sliced
- 2 roma tomatoes, chopped
- 2 garlic cloves, sliced thin
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- ASSEMBLY
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
- 1 1/2 chorizo sausages, sliced
- 1 tablespoon olive oil
- 100 g pecorino cheese, sliced
- 1/4 cup fresh basil, leaves roughly torn
Preparation
Step 1
Seated on the Katnook Estate table next to Sean Shortt Director of Sales and Marketing for Wingara Wine Group, and Katnook Estate Snr winemaker
Sean and I heartily discussed Italian and Spanish food during the dinner and I was grateful for the tips he gave me for our Italy trip next year. During conversation he was telling me about this rolled pizza dish that he and his wife make which sounded spectacular – I duly asked him to pause while I got out my notebook as I instantly knew I needed to recreate this recipe.
Mix all dried ingredients together in a large bowl. Add half the water to the dry ingredients then mix, slowly adding the remaining water whilst mixing. Continue mixing until the ingredients come together in a ball. Transfer to a floured bench top.
Add the olive oil to the ball of dough and need it in. Continue kneading the dough till the texture is smooth and elastic (about 8-10 minutes).
Return dough to the bowl, cover it with glad wrap and then a tea towel and keep in a warm place until the mixture doubles in size (depending on how warm it is it can take between 1-2.5 hours).
While the pizza dough has been set aside to rise, you can make the pepperonata (see below).
Heat olive oil in a large frypan on medium high heat. Add the onion and saute for 2-3 minutes until the onions begin to colour.
Add the capsicum slices and stir well. Saute for 5 minutes until the peppers have softened stirring continually (you still want a little crunch as the peppers will cook again in the pizza). Add the garlic and saute for another 2 minutes.
Season with the oregano, sugar and salt, then add the diced tomatoes and cook for another minute. Remove from heat and set aside.
Preheat your oven to 180°
Add a layer of chorizo slices then drizzle with olive oil. Spread pecorino and torn basil evenly over the top. Starting from the long edge, carefully roll the base of the pizza over itself into a long log and tuck the edges underneath.
Transfer to a baking tray and place in the oven until golden brown on the outside (roughly 30 minutes).
You're right! It is called a Stromboli in Italy too! I wasn't sure people would know what it was… but now that you've said that, I'll add it to the title! Thanks
I love the idea – very neat and great for the lunch box. Which reminds me… I need to make lunches. And order wine. Adding Katnook to the shopping list!
I really want to make this for a Sunday lunch I am going to this weekend. Hope you are well!
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