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With John Palino

Prep time: 32 minutes
Serves 6
$1.50 per serve

Ingredients for Basic Pizza Dough:

1/2kg flour half all purpose half 0
5 grams salt
95 mls warm water
5 grams oil
5 grams yeast
1/2 tsp honey

Ingredients for Stromboli:

225 grams sausage meat, removed from casings and crumbled
1/2 sliced onions
1/2 thinly sliced red peppers
1/2 cup thinly sliced green peppers
2 cloves minced garlic
1 teaspoon each of Basil, Oregano, Parsley 
100 grams sliced ham
50 grams thinly sliced pepperoni or salami
1/4 cup sliced black olives
150 grams grated mozzarella
1 large egg
1 tablespoon water
10 grams finely grated Parmesan

Method for Pizza Dough: 

In a large bowl, combine the 43c degree  water, yeast, honey, and ý the  oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add ý the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, a little at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Method for Stromboli:

Preheat the oven to 210 C. Grease a large baking sheet and set aside.

Cook the sausage until browned. Drain well on paper towels.  Discard  1 tablespoon of fat from the pan and add the onions, bell peppers and cook until very soft. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.

On a lightly floured surface, roll out the dough to a large rectangle.  Spread the sausage mixture across the dough 25 ml away from the edges. Layer the ham, pepperoni, olives and mozzarella cheeses over the top. Using a pastry brush, brush 3 edges with egg wash. From the short edge without egg wash, roll the dough into a cylinder, pinching the edges to seal. Place on the greased baking sheet and brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, approximately 15 to 20 minutes. Sprinkle the Stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown.

Remove from the oven and let stand 10 minutes. Slice thickly and serve.

(TX: 10 June 2011)