Monday, 25 May 2009
After a weekend full of beautiful sun and warmth the rain comes. It coats every bloom in the garden, and dances on every branch. It is a growing balm for every thirsty leaf and petal. I know that when the sun comes again the garden will move forward in leaps and bounds, and so I sigh and make new plans . . .
This is the perfect day for a lunch of light soup and a sandwich . . . No . . . not a plain sandwich, but perhaps a Stromboli . . . it's yeasty and fragrant dough wrapped around a cheese, pesto and sundried tomato filling.
Yes . . . I could do meat, but . . . today my soul hungers for cheese and herbs. It is the perfect way to use up the last of the oven dried plum tomatoes I put up last autumn, encased like jewels in olive oil and herbs . . . it is spring and I enjoy a taste of late summer from a year just passed . . .
Herb and Tomato Stromboli
1 batch of pizza dough (See below)
1/2 cup of fresh basil pesto
(from the chiller cabinet at the store)
100g ball of buffalo mozzarella, torn
1/2 cup sun dried tomatoes, soaked in oil, drained and chopped
1 egg, beaten
Pre-heat the oven to 200*C/400*F. Line a flat baking sheet with parchment paper and set aside.
Roll out your pizza dough to a rectangle, measuring about 10 by 16 inches. Spread this with the pesto to within 1/2 inch of the edge all around. Scatter the torn mozzarella over and the chopped sun dried tomatoes. Roll up tightly as if for a jelly roll. Place onto the baking sheet and shape into a rough circle, folding the ends to fit together. Slash into 8 equal pieces around the edge, almost all the way through from the top down, but leaving joined at the inner edge. Fan out. Brush with some of the beaten egg.
Bake for 25 to 30 minutes, or until nicely browned and the cheese is melted and bubbling.
Thirty Minute Pizza Dough
Makes enough for two crusts, or one stromboli
1 cup warm water
1 tsp yeast
1 tsp sugar
1 TBS olive oil
2 1/2 cups strong flour
1 tsp salt
Place the warm water in a large bowl. Stir in the sugar and sprinkle the yeast over top. Allow to sit for several minutes to proof the yeast. (about 5) Whisk the flour and salt together. Stir the yeast to dissolve and then stir in the flour mixture and the olive oil. Mix together well, at first with a wooden spoon and then with your hands. Knead until smooth and elastic, about 5 to 6 minutes. Place in a lightly oiled clean bowl, turning once to coat it with the oil. Cover and allow to rise for 20 minutes before knocking down and proceeding.