Categories: Pizza/flatbread
Ingredients
- 1 lb refrigerated pizza dough, at room temp
- 1/4 cup olive oil
- 6 cups lightly packed baby spinach
- 1/2 cup chopped marinated artichoke hearts, drained
- 4 oz thinly sliced Genoa salami
- 4 oz thinly sliced provolone cheese
- 2 tbsp shredded Parmesan
- 1/3 cup chopped walnuts
- 4 stalks celery (with leaves), thinly sliced
- Juice of 1/2 lemon
- Kosher salt and black pepper
Directions
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Put an inverted baking sheet on the lowest oven rack and preheat to 400. Divide the pizza dough in half. Press and stretch 1 pieces into an 8×10-inch rectangle on an oiled surface using oiled hands; brush with 2 tsp olive oil.
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Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tbsp Parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
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Arrange the stomboli seam-side down, 2-3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 tsp olive oil; sprinkle with the remaining 1 tbsp Parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
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Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tbsp olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.