• Liz Talley - Urban Graze

Stromboli with Greens

This is a very simple, delicious, and fun change-up to flat pizza. It's also versatile; experiment with other seasonal veggies of your choice.

1 Tbsp. olive oil

1/4 c. chopped mild onion

1 clove garlic, minced or pressed

2 c. thinly sliced mushrooms and/or zucchini or eggplant

2 c. packed fresh greens (spinach, chard, beet greens)- stems removed


1 lb. prepared pizza dough, room temperature

1/2 c. chopped tomato, or halved cherry tomatoes

1/2 c. shredded mozarrella cheese

1 egg, beaten

Move oven rack to one of the lower positions. Preheat oven to 425.

Saute the onion and garlic in olive oil for 1-2 minutes, or until soft and aromatic.

Stir in the mushrooms or zucchini, and cook until soft. Add the spinach, stirring until it has wilted.

Set aside.

On a floured surface, roll out the pizza dough into a rectangle about 10" x 15".

Spoon the veggie mixture down the middle of the dough, lengthwise. Scatter the tomato and cheese over the mixture. Brush the exposed dough borders with beaten egg.

Roll into a fat, squat french bread shape; tuck ends under, have seam on bottom.

Brush with beaten egg, and cut 3-4 little slits on top. Bake about 15 minutes, or until golden brown.

Allow to rest about 10 minutes before slicing.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©


  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now