There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.
- 5 tablespoons olive oil, divided
- 1 pound prepared pizza dough, room temperature
- 2 tablespoons chopped fresh basil
- 1 tablespoon dried oregano
- 4 ounces pepperoni, sliced
- ½ small red onion, thinly sliced
- 1 roasted red pepper from a jar, sliced
- 10 ounces frozen spinach, thawed, excess moisture squeezed out
- 8 ounces fresh mozzarella, cut into 1” pieces
- 1 ounces Parmesan, finely grated (about ¼ cup)
- ½ teaspoon crushed red pepper flakes
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper and coat with 2 Tbsp. oil. Roll out and stretch dough into baking sheet to just reach edges. Spread sauce evenly over dough, leaving a 1” border; top with basil, oregano, pepperoni, onion, red pepper, spinach, mozzarella, ricotta, Parmesan, and red pepper flakes.
Roll dough into a log, starting from a long side and using parchment to help. Pinch dough closed along seam and ends and turn stromboli seam side down. Brush top with 2 Tbsp. oil; sprinkle with salt.
Bake stromboli until crust is golden brown, 50–60 minutes. Brush with remaining 1 Tbsp. oil and bake 5 minutes more. Transfer baking sheet to a wire rack and let stromboli cool 10 minutes before slicing.