Posts Tagged ‘pizza’

Spinach Artichoke Stromboli

June 27, 2020

My weekly menu rotation was getting uninspired. I almost always have a pizza night, mostly with homemade dough. My go to dough recipe is here. Recently I wanted to change pizza night up and I remembered my mom had made this Rachael Ray Spinach Artichoke Stromboli recipe when my girls were small and they actually ate it! Neither of them would say they like spinach or artichokes but they crush theses yummy pinwheels.

Stromboli is basically a big log of pizza. You could fill it with any toppings you like, but the ricotta, egg and cheese combo is key for the creamy cheesy layers. I think next time we make it we will add chicken to make it even yummier. By the way this time I used store bought pizza dough (gasp!) from the deli at Raley’s. I just wanted to make a quick dinner after work so the pre-made frozen dough at the store saves a step. I thawed it outside on a glass table in the sun and it was thawed in no time, if you don’t have time to pre-thaw.

Most grocery store delis have pre-made dough, in case you didn’t know, you just have to ask. Otherwise if I make my pizza on a weekend I make my dough from scratch. My master baker daughter just made a batch of home made dough the other day, a great culinary skill to have. So if you are looking for a tasty substitute for your weekly pizza night rut, check this recipe out!

Spinach Artichoke Stromboli


  • 2 eggs, divided
  • 1/2 cup fresh ricotta
  • About 1/2 teaspoon grated nutmeg
  • Zest of 1 lemon (I didn’t use)
  • Salt and pepper
  • 2 cloves garlic, grated
  • 1 10-ounce box frozen spinach, defrosted (I used 1 bag fresh spinach and I sautéed really quick with garlic and olive oil)
  • 1 14-ounce jar artichoke hearts, chopped(I used marinated ones)
  • 1/2 cup Parmigiano-Reggiano (I used Pecorino Romano and Asiago)
  • 1 lb pizza dough
  • 1 package, about 2 cups, shredded provolone (I used 5 cheese Italian blend)
  • Sesame seeds, for sprinkling
  • Garlic flakes, for sprinkling
  • Onion flakes, for sprinkling


Preheat oven to 400F

Beat 1 egg in a large bowl with the ricotta, nutmeg, lemon zest, salt and pepper. Mix in garlic, spinach, artichoke hearts and Parmigiano-Reggiano. 

In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside. 

On a floured surface, roll out pizza dough into a rectangle about 9 X 13. Spread filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with provolone.

Roll the stromboli, starting at one of the long sides, tucking in both ends firmly, and turn over about 4 times until you are left with just the one edge. Brush the edge with egg and gently press to seal.

Turn the stromboli over so the seam is facing down on the sheet tray and lightly brush egg wash over the top of the stromboli, covering the entire surface. Sprinkle with sesame seeds, garlic flakes and onion flakes. Cut slits about 1 1/2 inches apart down the top of the stromboli, so the steam can escape while baking. Bake until golden brown, about 35- 40 minutes. Feeds 6-8 as a snack, it fed 4 of us as a dinner with a salad

Scrumptious Sundays

March 4, 2012

So this weekend I tried out two new recipes, its a day of adventure over here in titillating Lemoore. First we had brunch with some pancakes I saw on The Chew, that were made by Gwenyth Paltrow’s late father and then for dinner I am testing out some new pizza dough. My regular readers know I always use my go to recipe of King Arthur Flour’s Now or Later pizza for my dough but I had torn this new recipe out of La Cucina Italiana magazine and I was dying to try it.

Pizza Margherita is a work of art, seriously it looks like an edible Italian flag! I was so excited to try this authentic Italian recipe. The special 00 flour can be ordered on King Arthur flour’s site for only about $8. I love trying new recipes and learning about cool new ingredients. San Marzano tomatoes are available in most grocery stores now, even our base commissary has them! This pizza dough is a 3-4 day process. I started on Friday. It has to sit in the fridge for a bit so make sure you read ahead to that step, as I was going to make it for Friday’s dinner and got it all ready only to find it had to hang out in my fridge. My mom thinks the dough didn’t look promising (have some faith Mahgie, when does my cooking ever turn out bad?) she likes to stick to the King Arthur version I posted above.

The dough didn’t rise as much as the recipe said it should have, which I think is due to my yeast being not fresh enough and the water and yeast solution not being “creamy” enough as listed in the first step. But the dough was soft and it rolled out fine and I thought it tasted amazing. It totally brought me back to Sicily and it tasted like Authentic Italian pizza. I topped one with the margherita toppings and then I went to town on the other one, using proscioutto, genoa salami, fresh mozzarella, romano, marinated artichoke hearts, mushrooms and a few dots of my homemade pesto in addition to the regular sauce.

The texture of the dough was almost like pita bread or a Boboli pizza but to me it was simply delicious. My kids loved it as it was not as crispy as the usual recipe and it was nice and soft, which they preferred. The four balls of dough made 4 mini pizzas and everyone got to make their own. I will try this recipe again and I will buy a fresh packet of yeast to scoop out of rather than using the jar in my fridge, which says 2013, but if it has sat for a bit it looses its fizz.

As far as the buttermilk pancake recipe, I was really pleased with how they came out. They were super fluffy and the taste was amazing. They are featured in Gwennie’s (I saw that like we are BFFs) cookbook and are a family recipe her dad made for years. I halved the recipe and I still had about about 16 pancakes! I would probably cut the salt a bit next time as they were a bit salty, but not majorly. Also I did not leave the batter to sit overnight, just sat it on the counter for about an hour or two. I think they would be a big crowd pleaser if you want to feed the masses.