- Carando Abruzzese meatballs1 pkg(s)
- “00” flour1 cup(s)
- all-purpose flour (plus extra for dusting)1 cup(s)
- dry active yeast3/4 tsp.
- water, lukewarm1 cup(s)
- olive oil (plus extra for coating, and sautéing)1 tsp.
- salt1 tsp.
- cremini mushrooms, sliced1 lb.
- whole, peeled canned tomatoes24 oz.
- can tomato paste6 oz.
- garlic, smashed1 clove(s)
- dried oregano2 tbsp.
- bunch fresh basil1 whole
- whole milk mozzarella, shredded1 lb.
- parmesan cheese, grated1/4 cup(s)
- ame’s hot southern honey to taste
for the Pizza Dough: Combine the flours and salt in a large mixing bowl. Stir together the water, oil, and yeast. Add the liquid to the dry ingredients and mix together until combined. Let the dough rest for 15 minutes, then knead for 3-4 minutes.
Divide the dough into 2 balls, coat lightly in olive oil, place in bowls covered with a damp dishtowel, and allow to rise 3-4 hours or until doubled in size.
For the Pizza Sauce: Combine the tomatoes, tomato paste, garlic, oregano, and basil in the beaker of a blender. Puree until smooth and season with salt and pepper to taste. Reserve until ready to use.
To assemble: Cook meatballs according to package instructions. Increase oven heat to 450ºF. Heat a sauté pan over medium high heat, and sauté the mushrooms in olive oil until cooked, and season to taste.
Allow the mushrooms and meatballs to cool completely. Roll out the two balls of dough into roughly 9 in circles. Spread enough pizza sauce to cover the dough, leaving a 2-inch border.
Place half of the meatballs on each crust, top each with half of the mushrooms, then half the mozzarella, half the Parmesan cheese, then top each with ¼ cup more pizza sauce.
Fold the edges of the dough up and over the toppings and press to seal. Turn the Stromboli over onto a cookie sheet, and gently slice through the top layer of dough, each three times to vent.
Bake for 15-18 minutes, or until golden brown and the cheese is melted. Remove from the oven and allow to rest for 10 minutes. Slice and drizzle with the hot honey.