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Recipe

Ham, gorgonzola, pumpkin & roasted capsicum stromboli

Al Volo pizzeria's Luca Villari shares his stromboli recipe, a turnover topped with even more delicious ingredients. Photography by Todd Eyre.

Oct 15, 2015 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 2
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Ingredients

Ham, gorgonzola, pumpkin & roasted capsicum stromboli
  • 200 gram pumpkin, peeled and cut into 5mm dice
  • 4 tablespoon olive oil
  • 150 gram sliced red capsicums
  • flour, for dusting
  • 250 gram pizza dough
  • 100 gram sliced mozzarella
  • 120 gram sliced ham (we used champagne ham)
  • 40 gram gorgonzola cheese, crumbled
  • 1 egg, lightly beaten
  • 4 slices prosciutto
  • 1/2 cup good-quality shaved parmesan
  • 1/2 cup rocket leaves
  • 1 tablespoon extra virgin olive oil

Method

Ham, gorgonzola, pumpkin & roasted capsicum stromboli
  • 1
    Place a pizza stone on the centre rack of the oven and preheat to 250°C. Let the stone heat up for 45 minutes before using. You will need a wooden pizza paddle or a thin baking tray for transferring the stromboli onto the stone.
  • 2
    Place pumpkin in a small oven tray, drizzle with half the olive oil and season with a couple of pinches of salt and pepper. Cook in preheated oven for 6-8 minutes or until soft but not mushy. Remove from oven and leave to cool.
  • 3
    Place sliced capsicum in a small oven tray, drizzle with remaining oil, season with a pinch of salt and pepper and cook in the oven for 5 minutes. Remove from the oven and leave to cool.
  • 4
    Lightly dust a clean work surface with flour and roll dough into a 35cm circle. Transfer to a lightly floured pizza paddle or thin baking tray.
  • 5
    The idea is to place the filling (mozzarella, ham, gorgonzola, pumpkin and capsicum) in a vertical line down the middle of the dough; the filling should be roughly one-third the diameter of the circle and there should be a 1cm gap at the top and bottom edges. Starting at the bottom and working up, place sliced mozzarella in a line. Top the mozzarella with slices of ham, then the crumbled gorgonzola, pumpkin and capsicum.
  • 6
    Fold the left flap of the dough circle over the filling, then fold over the right flap, and gently push out any excess air – it will now resemble a cigar. Push down on both sides and pinch the edges so no air can escape, then do the same at the top and bottom.
  • 7
    Evenly brush the stromboli from bottom to top with beaten egg and transfer to the hot pizza stone. Bake for 12-14 minutes or until crisp and golden.
  • 8
    Using the paddle or thin tray, transfer stromboli to a chopping board and cut it into 4-5cm pieces with a serrated knife. Turn pieces filling-side up on a large board or platter. Lay pieces of prosciutto on top and scatter with shaved parmesan and rocket. Drizzle with extra virgin olive oil and serve.

Notes

If you want to go the extra mile for the ultimate result, use two pizza stones preheated to the hottest temperature your oven can produce (usually 250°C), one on the top rack, one on the bottom rack. Slide the pizza onto the bottom stone and cook for half the cooking time (or perhaps a little longer), then slide the pizza onto a pizza paddle and transfer it to the top stone for the remaining cooking time. This will give you a nice crisp base.

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