Ham & cheese Strom­boli

Serve this hearty sup­per with a side of sweet potato wedges and green salad.

Prima (UK) - - Cheap Eats -

SERVES 4 PREP 40min, plus ris­ing COOK about 50min

• 250g moz­zarella, drained and chopped

• 75g (3oz) wafer thin ham, chopped

• 40g (1½oz) black olives

• Hand­ful fresh basil, leaves picked

FOR THE DOUGH

• 300g (11oz) strong white flour, plus ex­tra to dust

• 7g sa­chet fast-action dried yeast

• 1tsp caster sugar

• 2tbsp olive oil, plus ex­tra to grease

FOR THE SAUCE

• 1tbsp olive oil

• 1 onion, finely chopped

• 2 gar­lic gloves, crushed

• 400g tin chopped to­ma­toes

• 1tsp dried oregano

1 To make the dough, mix the flour, yeast, sugar and 1tsp salt in a bowl. Add the oil and 150ml (¼ pint) luke­warm wa­ter; mix to a soft, but not sticky, dough.

2 Knead dough on a lightly floured sur­face un­til smooth and elas­tic, about 5min. Re­turn to a lightly greased bowl. Cover and leave to rise un­til dou­bled in size.

3 For the sauce, heat oil in a pan and fry onion for 5-10min. Add gar­lic for 1min. Add to­ma­toes and oregano, turn up heat and bub­ble un­til thick. Sea­son and set aside.

4 Line a tray with bak­ing parch­ment. Roll out dough on a floured sur­face to a rectangle mea­sur­ing 30.5 x 41cm (12x16in) – with a long side in front of you. Spread over tomato sauce, leav­ing a 2cm (¾in) bor­der. Dot over moz­zarella and scat­ter over ham, olives and basil leaves. Fold short sides in slightly over the fill­ing. Brush long side fur­thest away from you with wa­ter. Start­ing from the long side clos­est to you, roll up the pizza, pinch­ing the seam slightly to seal.

5 Trans­fer roll to lined tray, seam-side down. Cover with greased cling­film (oil-side down) and leave to rise for 30min.

6 Pre­heat oven to 200°C (180°C fan) mark 6. Dust top of roll with flour and cut slashes across top. Bake for 25-30min un­til golden. PER SERV­ING: CALS 594; FAT 26G; SAT FAT 11G; CARBS 61G

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