The other night I sat staring at the ingredients for a pepperoni pizza, willing them to be something else. The dough was already made, the sauce was simmering on the stove, the grill was hot, I was having pizza, there was no way around it. I don't know why I really didn't want it, just not in the mood, I guess. In a last ditch attempt to be inspired I opened the fridge and spotted a container of ricotta. Jackpot. Next thing I new, I was grilling up some Stromboli and my whole attitude for dinner had changed. Yes I know, that pizza and Stromboli are all the same ingredients, just assembled differently, but somehow, this made everything different, new, and exciting. And I guess, that was all I needed.
1 recipe of pizza dough
1 cup of ricotta cheese
2 cup of mozzarella, shredded
1/2 cup of Parmesan cheese, shredded
1/4 lb sliced of pepperoni
Tomato Sauce, for serving
Preheat the grill. Divide pizza dough in half. Roll out one of the dough halves into an oval, about 1/4 inch thick. Spread half the ricotta cheese over the left side of the dough, leaving about half the dough uncovered on the right, and a small section on the left uncovered as well. Put 1/2 the pepperoni on top of the ricotta and top with half the mozzarella and Parmesan cheese. Roll the dough into log by pulling the right side over and folding the empty part on the left side under the right. Then wrap the right side around as far as it goes. Repeat with the remaining dough half and ingredients. Brush both Strombolis with olive oil. Grill on direct heat, fold side down for about 2 minutes, then flip over and transfer to the top rack. Cook until dough is browned lightly and puffy, about 8-10 minutes.