Similarly to pizza, there are two main ingredient categories: the base and the toppings (or fillings in this case). The sauce is usually reserved from the baking step, and served with the sliced stromboli afterwards, here I used my spicy, bacony hollandaise.
Base: (makes about 3 strombolis)
- 450ml tomato juice
- 75ml olive oil
- 2 tsp salt
- 760g flour
- 2.5 tsp yeast
- scrambled eggs
- chorizo sausage
- maple baked beans
- chili flakes
- reserved bacon grease
- 2 egg yolks
- 4 tsp lemon juice
- cayenne pepper
In the morning, preheat the oven (with pizza stone if you've got one) to 180C (350F).
Fry up your bacon, pour off the grease and set it aside for later.
Also cook up your sausages, mushrooms, and onions.
Separate 2 eggs. Set the yolks aside for the sauce, and combine the whites with 2 more eggs. Scramble and cook.
Knock down your dough and divide it into 3 pieces, 4 if you don't have a really big pizza stone.
Roll it out into a rectangle and arrange your toppings, trying to keep them uniform along the long edge, and leaving some space along one of the long edges bare.
Roll the whole thing up starting with the long edge nearest the fillings. Pinch the ends closed and set it on a sheet pan or pizza peel sprinkled with corn meal, seam side down.
Transfer to the hot baking stone and cook for about 20 minutes or until some cheese starts to bubble out the bottom.
While you're waiting for it to cook, whip up the hollandaise. Add melted butter to the leftover bacon grease until you've got 120ml (1/2C) total. Add 4 tsp lemon juice to the 2 egg yolks and salt & cayenne to taste.
Using a hand mixer, mix the yolk mixture on medium speed. Add the butter mixture in a thin, constant stream, beating with the mixer the whole time. Once you've used up all the butter, it should be the right consistency.
Once the stromboli is done, give it a couple of minutes to cool before slicing. Serve with the hollandaise sauce and some asparagus or a little artichoke heart if you're feeling fancy. Enjoy!