I have real, live, crazy cravings for vegetables. Mountains of vegetables in every shape, size and color.
I’m thinking I might be in the minority, but I genuinely adore them.
I mean, how often do you hear someone say they’re craving bell peppers? Or see someone buying 8 zucchini at the market and a package of baby spinach so big it takes up the better half of a shopping cart?
I do things like that. All in the name of a craving.
The type of craving I’m talking about caused me to throw every, single, last vegetable in the house into a hot skillet, then wrap the concoction in pizza dough and bake. There may have been Gouda cheese thrown in too, for good measure.
The outcome completely absolved my irrepressible cravings. And rightfully so with onion, garlic, spinach, roasted red and green bell peppers, hot peppers, zucchini, olives and capers in the mix. I’d have to be crazy not to feel satisfied.
Stromboli is nothing more than a rolled up pizza! It bakes up all nice and crusty on the outside with a doughy interior. Stromboli can be filled with just about anything your little heart desires, whether it be your typical pizza toppings or something a little fancier.
Cooked, chopped sausage would be an excellent addition and if there’s a vegetable you don’t like or have, just omit it and add in something you do like. The zucchini makes up the bulk of the vegetables, if you leave them out make sure you’re putting enough back in to replace it.
Sauteed vegetables and Gouda cheese pack this stromboli full of flavor!
- To draw the water from the zucchini, 2-3 hours ahead of time add the sliced zucchini to a large bowl and toss with 1 and 1/2 teaspoons sea salt. Cover and refrigerate. Make pizza dough.
- In a large skillet saute onion and green pepper in a few tablespoons olive oil until soft and tender over medium-low heat. Season lightly with salt and pepper. Add garlic, saute until fragrant. Add hot and red peppers, saute 3 to 4 minutes. Remove to a large bowl.
- Drain zucchini and pat dry, cook in a tablespoon or two of olive oil using the same skillet over medium heat, season well with black pepper and Italian seasoning. Cook, turning often until zucchini are tender but not mushy. Add to the bowl with the onion/pepper mixture along with the spinach, olives and capers. Mix well.
- Preheat oven to 400 degrees F. Line a large baking sheet (16x12) with parchment paper or grease well with oil and sprinkle lightly with cornmeal. Roll or press out dough with your hands to a rectangle about 16x12. Evenly spread vegetable mixture over top, leaving a 1-2 inch border around all the edges. Sprinkle Gouda evenly over top. Brush egg wash over the border. Carefully roll up, lengthwise, using the parchment to help. Press edges together to seal and fold the ends.The seam should be on the bottom. Brush with egg wash and sprinkle poppy seeds over top if desired.
- Bake 22-24 minutes until golden brown. Allow to set 5 minutes before slicing with a serrated knife. Serve with tomato sauce and additional red pepper flakes, if desired.