(from castro15’s recipe box)

Categories: Pizza/flatbread


  • 5 tablespoons olive oil, divided
  • 1 pound prepared pizza dough, room temperature
  • 3/4 cup marinara sauce
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon dried oregano
  • 4 ounces pepperoni, sliced
  • 1/2 small red onion, thinly sliced
  • 1 roasted red pepper from a jar, sliced
  • 10 ounces frozen spinach, thawed, excess moisture squeezed out
  • 8 ounces fresh mozzarella, cut into 1” pieces
  • 6 ounces ricotta
  • 1 ounces Parmesan, finely grated (about 1/4 cup)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper and coat with 2 Tbsp. oil. Roll out and stretch dough into baking sheet to just reach edges. Spread sauce evenly over dough, leaving a 1” border; top with basil, oregano, pepperoni, onion, red pepper, spinach, mozzarella, ricotta, Parmesan, and red pepper flakes.

  2. Roll dough into a log, starting from a long side and using parchment to help. Pinch dough closed along seam and ends and turn stromboli seam side down. Brush top with 2 Tbsp. oil; sprinkle with salt.

  3. Bake stromboli until crust is golden brown, 50–60 minutes. Brush with remaining 1 Tbsp. oil and bake 5 minutes more. Transfer baking sheet to a wire rack and let stromboli cool 10 minutes before slicing.

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