• 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

Flour

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

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