Sauce, cheese and your favorite pizza toppings rolled up into a delicious stromboli.
Ingredients
One recipe pizza crust, or your favorite storebought crust
1 Tbsp cornmeal
1 Tbsp olive oil
6 oz (about 1¼ cups) cremini or white mushrooms, sliced
Pinch of salt, black pepper to taste
¼ cup kalamata or black olives, sliced
1 cup marinara sauce
1 cup mozzarella cheese, shredded
½ cup + 2 Tbsp parmesan cheese, shredded and divided
½ tsp onion powder
¼ tsp garlic powder
1 egg, lightly beaten
2 Tbsp fresh parsley
Extra marinara sauce for dipping
Instructions
Preheat oven to 475 F (if you have a pizza stone, heat it with the oven).
Lightly dust a work surface with cornmeal (I like to use parchment paper so I can transfer it directly to the oven). Roll out pizza dough into a 10x14 rectangle.
Heat olive oil in a skillet over medium heat. Add mushrooms, salt and pepper and cook until mushrooms are softened and have released some of their liquid, about 5 minutes. Remove from heat and stir in olives.
Spread marinara sauce evenly across the bottom ¾ of the pizza dough, leaving margins of 1-2 inches on the other 3 sides. Sprinkle cheese, onion powder, and garlic powder evenly on top of sauce, reserving 2 Tbsp of the Parmesan. Spread mushrooms and olives over sauce and cheese.
Starting at the long edge on the bottom, roll the dough as tightly as you can into a log. Pinch/fold the two ends and the seam to seal.
With the seam side down, lightly brush the rolled up dough with the beaten egg. Sprinkle with the remaining Parmesan.
Use a sharp knife to cut 3 or 4 slits in the dough (this will prevent your log of deliciousness for ending up as an exploded log of non-deliciousness inside your oven).
Transfer to preheated oven and cook 10-12 minutes, until top is golden-brown and cheese is bubbling through the slits. Remove and sprinkle with parsley.
Cool 5 minutes, slice, and serve with extra marinara.
Recipe by Baked In at https://www.baked-in.com/2014/03/12/mushroom-and-olive-stromboli/