This delicious recipe is a take on the classic pizza and is guaranteed to be a hit with the family! The true origin of this Italian-style filled bread is shrouded in mystery, however one theory links it to the small, picturesque island of Stromboli, just off the north coast of Sicily. Though small, the island is home to Italy’s second largest active volcano, and is often nicknamed the ‘Lighthouse of the Mediterranean’ as a result of its frequent eruptions.
- 2 tbsp Filippo Berio Mild Extra Virgin Olive Oil
- 3 tbsp Cirio Tomato Purée
- 100g thinly sliced salami
- 120g baby spinach
- 100g thinly sliced mozzarella cheese
- 650g Italian 00 flour or strong white bread flour
- 7g sachet of easy blend yeast
- 2 tsp salt
- 25ml Filippo Berio Classico Olive Oil
- 50ml warm milk
- To make the dough: mix the flour, yeast and salt together in a large mixing bowl.
- Make a well in the centre and pour in the 25ml Filippo Berio Classico Olive Oil and 50ml warm milk. Slowly add 400ml warm water, and bring the dough together.
- Tip the dough on to a lightly floured surface, knead for 10 minutes or until smooth and elastic. Transfer to a clean, lightly oiled bowl.
- Cover with a damp cloth and leave in a warm place to rise for 1.5- 2 hours until doubled in size.
- Preheat oven to 220ºC (fan assisted)/375ºF/Gas Mark 7. Place a large baking tray in the oven.
- Meanwhile, lightly oil another large baking tray with 1 tbsp of Filippo Berio Mild Extra Virgin Olive Oil, and roll out the pizza dough to form a 24cm x 30cm rectangle.
- First spread the dough with the Cirio tomato purée. Then lay over the slices of salami. Scatter over the spinach leaves and then dot over the mozzarella. Carefully roll the dough from the shortest side and finish seam side down. Brush with the remaining Filippo Berio Mild Extra Virgin Olive Oil.
- Remove the hot baking tray from the oven and carefully slide the prepared roll onto it.
- Place into the preheated oven for 20-25 minutes, until golden brown. Serve straight from the oven with a green salad or simply on its own.