Pizza Stromboli

Ingredients

• 0.5 cube Yeast
• 500 g wheat flour type 1050 (+1 tbsp for working)
• Salt
• 1 tsp whole-grain sugar
• 5 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 3 sprigs rosemary
• 2 tbsp tomato paste (15 g each)
• 300 g diced tomatoes (canned)
• Pepper
• a pinch chili powder
• 200 g turkey breast slices
• 100 g Gouda (45% fat in the product)
• 200 g shredded mozzarella (45% fat in the product)
• 1 egg yolk

Instructions

1. 1.

   Dissolve yeast in 250 ml lukewarm water. Mix flour with 1 tsp salt and sugar in a bowl, create a well in the center and pour in yeast mixture with 3 tbsp oil. Knead into a smooth dough by hand. On a floured surface knead vigorously, return to the bowl, cover and let rise in a warm place for about 1 hour.

2. 2.

   Meanwhile, peel onion and garlic separately and finely dice them. Wash rosemary, dry it, shake off stems, pluck needles and finely chop one-third; set aside the remaining needles.

3. 3.

   Heat remaining oil in a pot. Sauté onion over medium heat until translucent in 3 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another minute while stirring. Add diced tomatoes and chopped rosemary, season with salt, pepper, and chili powder, then simmer for 10–15 minutes over medium heat.

4. 4.

   Knead dough again, roll it into a thin rectangle on a floured surface the size of a baking sheet, spread a thin layer of tomato sauce leaving about a 3 cm border. Top with turkey slices. Grate Gouda finely, set aside half, and sprinkle the other half with mozzarella over the slices.

5. 5.

   Line a baking tray with parchment paper. Carefully roll dough from the long side, seal ends, fold downwards, and place the rolled dough on the tray. Beat egg yolk with 1 tbsp water, brush the dough roll, sprinkle remaining Gouda, and bake in a preheated oven at 180°C fan (convection) for 20–25 minutes. Remove and serve Pizza Stromboli sprinkled with leftover rosemary.