Serves 12 people
4 tablespoons olive oil
2 zucchini, cut into quarters lengthwise, cut into ½-inch pieces
2 red bell peppers, seeds removed, cut into ½-inch pieces
2 cloves garlic, finely chopped
1 teaspoon fresh oregano, finely chopped
1 pinch red chili flakes, to taste
1 recipe Mario’s pizza dough, or 1 pound store-bought dough
1 jar store-bought tomato sauce
1 pound stracciatella, distributed evenly
½ cup caciocavallo cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 450 degrees F. Brush a baking sheet with extra-virgin olive oil.
Place a large sauté pan over medium-high heat. Add 3 tablespoons oil, zucchini, sweet bell peppers, garlic, oregano, chili flakes, salt and pepper. Sauté until the vegetables are tender and translucent, about 5 minutes. Remove from heat and set aside to cool to room temperature.
On a lightly floured surface, roll pizza dough into a 10- by 14-inch rectangle. Using a ladle, spread ½ cup of marinara sauce in an even layer, leaving a 1-inch border. Top with an even layer of zucchini mixture, stracciatella and caciocavallo cheese.
Starting at the long end closest to you, roll the stromboli into a log. Tuck under the sides of the dough to enclose. Transfer to prepared baking sheet. Brush top with 1 tablespoon olive oil. Bake for 25 minutes until golden brown.
Remove and set aside to cool for 10 minutes before slicing and serving. Warm remaining tomato sauce and serve on the side. Garnish with more freshly grated caciocavallo cheese.
1. Stromboli is delicious cold too! Let chill, slice and bring in a cooler to the beach!
2. Substitute stracciatella with half fresh ricotta and mozzarella. Substitute caciocavallo with Parmesan cheese.