Ham & cheese Stromboli
Serve this hearty supper with a side of sweet potato wedges and green salad.
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