I can’t even begin to tell you how much I love Italian food. I think in a past life, I was Italian…or perhaps this is because of my recent trip to Sorrento, Italy. The food, the sights, the smells…and what I can appreciate is that everything was so fresh. What I’m sharing today is a little bit Sorrento…a little bit USA. I know you’re thinking….what do I drink with this? My reply, anything you want…and invite me over 🙂
Recipe adapted from Ethan Stowell, Ballard Pizza Company, Seattle
Makes 4 main-course servings Start to Finish: 50 minutes
3 tablespoons extra-virgin olive oil
¾ pound sweet Italian sausage
1 pound prepared pizza dough
½ cup marinara or tomato sauce, (preferably homemade), plus extra sauce for dipping
1½ cups thinly sliced cremini mushrooms
1½ cups coarsely grated part-skim mozzarella cheese
¼ cup finely grated Pecorino Romano cheese
1. Preheat the oven to 350˚. Preheat a large pizza stone. (Alternately, line a large baking sheet with parchment paper and set aside.)
2. In a large skillet, warm 2 tablespoons of the olive oil over medium heat. Add the sausage and cook, stirring occasionally and breaking the sausage into small pieces, until cooked through, about 7 minutes. Transfer the sausage to a paper-towel-lined plate.
3. Divide the dough into two equal-sized balls. On a lightly floured work surface, roll one ball into a 6-by-10-inch rectangle. Spread half of the marinara over the dough, leaving a 1-inch border around the sides. Sprinkle half of the sausage, mushrooms, mozzarella and Pecorino evenly over the dough. Roll the dough up to form a tight log, pinching the edges to seal. Repeat with the remaining ingredients.
4. Gently transfer the stromboli to the pizza stone or prepared baking sheet. Brush the stromboli with the remaining tablespoon olive oil and cut three ½-inch slits into the top of each log to allow steam to escape. Bake for 20 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before serving with additional marinara for dipping.