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Food & Home

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?

Serves 8

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.