Continuing on my obsession with Whole Foods pizza dough, here's another picture-less post. I biked to Whole Foods the other day and bought more pizza dough.
Discerning a few myths about me biking to Whole Foods:
1. The closest WF to me is approximately .6 miles from my house.
2. The whole trip there is at a slight incline. I will not lie, there was some huffing and puffing.
3. The whole trip back took approximately 45 seconds at a slight decline.
4. I feel very green riding my bike back with my reusable canvas bag filled with organic groceries in my bike basket. This could be the start of a whole new me.
This is what my bike looks like:
Corner Cycle rental shop in Falmouth, Mass. (They're really nice there, I highly recommend visiting if you want to rent a bike on Cape Cod.)
My bike is a bit worn, has some stickers, a blue bell (it came with it from the rental place) and a nice cushy seat. It also has a metal basket that attaches to the front and completely throws off the balance. I love it too.
Now, back to the Strombol.
So, this time, I used the dough to make a stromboli. Stomboli is a new discovery for me. I, embarassingly, learned about it from watching that short-lived ABC show "October Road" that was on a few years ago. The show was appropriately canceled. Strombolis are delicious.
Basically, a stromboli is a rolled up pizza. Rather than making a pizza and folding it in half like a calzone, you make it and roll it up. Some people call it pepperoni bread. I've never had it with pepperoni, what with the no pork thing.
I made my stromboli with the tomato-artichoke sauce from the Eggs in Purgatory recipe from Bon Appetite that I made a few weeks ago. I stopped before adding the potatoes and let the sauce cool. Then I sauteed onions, peppers and mushrooms. I rolled out half the ball of dough into a rectangle-ish shape and covered two thirds of it with the sauce leaving an inch around on three sides and three inches on one of the long sides. Then I put on the sauteed veggies and then mozzarella cheese and the shredded remains of everything else in my fridge (which I think was some Robusto and some Piave). I rolled it up, put it on a sprayed cookie sheet, covered it and let it rest for 20-25 minutes (this is when Emeril's recipe took over). Then I baked it at 400 for about another 20-25 minutes. Then I had to let it cool. That was difficult. It was super good.
I ate it so there are no pictures. It will definitely be recreated. Maybe even this week....