Think pizza roly poly – this is a Hairy Bikers’ finger-licking keeper.
Stromboli is an American invention, but the spicy pork paste known as N'duja is from Southern Italy and is ridiculously good.
For the dough:
450g strong white flour, plus extra for dusting
50g fine semolina
7g instant yeast
1 tsp salt
300ml tepid water
2 tbsp olive oil
For the filling:
1 large or 2 small courgettes
2 tbsp olive oil
150 –200g N’duja
1 tsp dried oregano (or 1 tbsp fresh oregano leaves)
small bunch of basil, leaves only
salt and black pepper
Mix the flour, semolina and yeast together in a large bowl and add the salt.
Make a well in the centre and gradually work in the water and the olive oil until the mixture comes together. Turn the dough out onto a floured work surface and knead until it’s smooth and springy – this will take about 10 minutes.
Put the dough into a lightly oiled bowl and cover it with cling film or a damp tea-towel. Leave somewhere warm until it has doubled in size.
Meanwhile, prepare the filing – very thinly slice the courgettes on the diagonal. Toss in one tablespoon of the olive oil and season with salt and pepper. Heat a griddle pan until it is very hot – it should be too hot to hold your hand over. Turn the heat down slightly and grill the courgette for 2- 4 minutes on each side, until soft and marked with char lines.
Preheat the oven to 200C / fan 180C / gas 6. Turn the bread dough out onto a lightly floured surface. Roll it out, stretching it constantly as it springs back, until you have a rectangle measuring about 45 x30cm. Arrange slices of courgette over the dough, leaving a 2cm border along the short and one of the long sides. Top with spoonfuls of n’duja and roughly torn mozzarella. Sprinkle over the herbs and season with salt and pepper.
Roll up the dough, starting with the borderless edge, which will be the centre of the Stromboli, and pressing the short edges together as you go. Place it on a baking tray and brush with the remaining oil. Leave it to stand for 30 minutes, covered with a damp tea towel.
When the dough has risen again put the Stromboli in the oven and bake it for 25–30 minutes until golden brown. Leave it to cool for a few minutes, then cut into thick slices.
Recipe taken from The Hairy Bikers Mediterranean Adventure