Red Pepper and Spinach Stromboli
Ingredients
- 200g plain white flour
- 1 scant teaspoon fast-action yeast
- 2 tablespoon olive oil, plus extra for drizzling
- 140ml lukewarm water
- for the sauce
- 1-2 tablespoon olive
- 3 large garlic cloves, finely sliced pinch of brown sugar
- 1 heaped of teaspoon mixed italian herbs or dried oregano
- splash of balsamic vinegar
- sea salt and freshly black pepper
- for the filling
- 1 large red pepper, deseeded and cut in eights
- 350g spinach
- 50g grated cheese or 2 tablespoons nutritional yeast
Preparation
Sift the flour, sugar, salt and yeast onto a clean work surface. Whisk oil and water together in a bowl or jug
Make a well in the center of the flour mixture and gradually add the water/oil. Use a whisk or fork to work the flour into the liquid, adding a little more as you go until it forms a rough dough –you may not need all the water
Use your hands to work the dough into a rough ball shape and knead for a minute and smooth elastic
Oil a large bowl and roll the dough ball in it to coat. Coat with cling film and set aside in a warm place to rise for 1 hour
For the sauce, heat a tablespoon of olive in a large heavy based saucepan. Add the garlic and gently cook over a medium heat until fragrant. Add a touch of salt, the sugar and herbs. Gently saute for a few minutes
Pour in the tomatoes and crush gently with the back of a spoon to break them up. Season and simmer for 20 minutes. Before adding the balsamic vinegar. Continue to simmer for 30-40 min or until thickened
For the filling heat a large gridle pan and add the red pepper pieces to the pan, skin-side down, and cook until charred. Wrap immediately in cling film and allow to cool for around 10 minutes before peeling off the skin-it should easily come away from the flesh. Slice the pieces of pepper in even strips