Whole Foods makes really good pizza dough; look for it in the refrigerated prepared foods section.
Stromboli with Broccoli, Chorizo, and Sun-Dried Tomatoes
This is essentially rolled up pepperoni pizza, which Mario is super famous for—need we say more?
1 recipe Mario Batali’s Pizza Dough
3 tablespoons extra virgin olive oil, plus a drizzle
3 spring onions, thinly sliced
2 garlic cloves, sliced
5 sun-dried tomato halves, thinly sliced
2 cups broccoli, sliced finely as if shaved
¼ pound chorizo or pepperoni, thinly sliced
½ cup basic tomato sauce
½ pound grated mozzarella
¼ cup parmesan
1. Preheat the oven to 450 degrees.
2. Heat a skillet over medium-high heat, add the olive oil and once hot, add the scallions and garlic; sauté until soft and fragrant. Add the broccoli and sauté for one or two minutes, just until no longer raw. Remove the mixture to a bowl or plate and allow to cool 10 minutes.
3. When the broccoli mixture has cooled, roll out the pizza dough and stretch into a large rectangle. Evenly spread the cooked vegetables, then cover with a layer of sliced chorizo or pepperoni, tomato sauce, and mozzarella across the surface.
4. Carefully roll up the Stromboli just like a tight burrito. Dust the top with parmesan and a drizzle of olive oil, and carefully transfer to a lightly greased baking sheet. Bake 12 to 15 minutes, or until beautifully golden brown. Remove from the oven and allow to rest 10 minutes before slicing and serving.