I made this variation of my typical meat and cheese Stromboli because we had some vegetarians for dinner. I got rave reviews.
1 Pizza Dough
2 Lbs Broccoli Florets
1/4 Cup Olive Oil
3 Cloves Garlic
Drop the broccoli florets in salted boiling water for 3 minutes. Immediately plunge in ice bath. In the same pot, add the olive oil and the garlic. Cook the garlic in the oil for 3-5 minutes on medium heat. Add the broccoli to the oil and stir, completely coating every piece of broccoli. Add salt to taste.
Roll out the pizza dough until it is rectangular in shape. You can do this with a rolling pin, or with your hands. If you are using your hands, stretch it in the direction that you want. Working with the dough is very forgiving, if it breaks, just pinch it back together. Put the cooked broccoli on the dough, leaving about 1/2 inch to 1 inch on all sides.
Roll the dough from the long side, pushing the broccoli in place as you go. If you have an extra amount of dough at the end, you can cut it off and discard it, or you can roll it thin and place it on top so you have a little more dough on the Stromboli.
Bake the Stromboli in a 400º oven for 45-50 minutes, or until the crust is golden brown.
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