large rimmed baking sheet
- 1 (400-450 grams) ball pizza dough (1-Hour Dough, Overnight Dough, Sourdough Pizza Dough, Neapolitan Dough, and Whole Wheat Dough will all work great), at room temperature
- Extra-virgin olive oil, for brushing the dough
- Dried Italian herb blend
- 170 grams ow-moisture mozzarella cheese, shredded (1½ cups), divided
- 6 to 8 slices provolone cheese
- 28 grams sliced Goose on the Loose salami
- ¼ to ⅓ cup chopped roasted red pepper
- ¼ to ⅓ cup thinly sliced pitted green olives
- 1 egg
- your favorite store-bought pizza sauce, for dipping
Preheat the oven to 200°C with a rack in the middle position. Line a large rimmed baking sheet with parchment paper.
Place the dough on a lightly floured work surface and roll it out to a roughly 30-by-40 cm rectangle.
Position the dough so that the rectangle is horizontal to you on your work surface. Using a pastry brush, coat the top of the dough lightly with olive oil, making sure you get the oil all the way to the edges. (Use just enough oil to give the dough a shiny finish — if you see pools on the surface of the dough, use a paper towel to blot off excess oil.) Sprinkle the dough with a few pinches of dried Italian herb blend.
Sprinkle the dough with half of the mozzarella cheese, leaving a 2cm border on both shorter sides and the longer side nearest to you. Leave a 7cm border of naked dough on the other longer side. Tile on the salami, provolone cheese, roasted red pepper, and olives, and sprinkle the remaining mozzarella on top.
Starting with the long edge closest to you, roll up the dough to form a 40cm log, folding in the ends as you go. Pinch the seams to seal, then transfer the dough roll to the parchment-lined baking sheet, seam-side down.
Crack the egg into a small bowl, add 1 tablespoon of cool water, and beat with a fork. Brush the top and sides of the dough roll with the eggwash. Using a sharp paring knife, cut 6 or so small slits in the top of the dough to allow steam to vent out during baking.
Place the baking sheet in the oven. Bake for 25 minutes or until the stromboli is golden brown on top and evenly browned on the bottom. (Some cheese might ooze out during baking — no biggie! Just trim it off after the stromboli is finished baking and treat yourself to a delicious snack of caramelized mozzarella/provolone.)
Remove the stromboli from the oven, and carefully transfer it to a cutting board. Let it cool for 5 to 10 minutes before slicing. Serve warm or at room temperature with marinara sauce for dipping.