Savory: “pleasing, delicious in flavor.” Is this ever. This Artichoke-Salami Stromboli is positively bursting at the seams with cured, briny, fresh flavor. With only 10 minutes prep time, store-bought pizza dough make this a cinch and this salad is one of the simplest and best we’ve ever made, consisting of nothing but spinach, toasted pecans, thinly sliced celery, lemon, olive oil, salt & pepper. For the Stromboli, soft (although not soggy) pizza crust houses fresh spinach, marinated artichoke hearts, salami, provolone and parmesan – all of which marry together in the oven into a melty, toasty packet of Italian flavors.
To ensure a crisp, non-soggy bottom, we suggest baking on a pizza stone, if you have one. We usually pick our pizza dough up from Trader Joe’s and we grabbed some thinly sliced salami at Walmart’s deli (unsponsored).
You’re going to love this crunchy, bright-flavored green salad. We suggest using a food processor to quickly achieve a thin slice on the celery.
Have your kids help you layer ingredients on the dough. As you enjoy this dish with those you love, teach them a few things about the ingredients being used:
- Spinach has powerful antioxidants, which help you stay healthy all-around.
- Celery has potassium, which may help to lower high blood pressure.
- Pecans are high in healthy fats and can help lower bad cholesterol.
There is a bit of controversy surrounding the origin of the Stromboli: some claim it was first made in an Italian restaurant in Philadelphia, while others insist it was first made by a guy in Spokane. Some think it was named after the Italian island region of Stromboli, others after a movie titled ‘Stromboli.’ Either way, it originated in the U.S. in the 1950’s and we’re truly grateful that it did.
Adapted only slightly from: Artichoke-Salami Stromboli
- 1 pound refrigerated pizza dough, at room temperature
- ¼ cup extra-virgin olive oil, plus more for stretching
- 6 cups lightly packed baby spinach (about 5 ounces)
- ½ cup chopped marinated artichoke hearts, drained (an entire small jar)
- 4 ounces thinly sliced Genoa salami
- 4 ounces thinly sliced provolone cheese
- 2 tablespoons shredded parmesan cheese
- ⅓ cup chopped walnuts (TAC prefers pecans)
- 4 stalks celery (with leaves), thinly sliced
- Juice of ½ lemon
- Kosher salt and freshly ground pepper
- Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
- Layer 1 cup spinach, half each of the artichokes, salami, ½ tablespoon parmesan and provolone on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
- Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 22-25 minutes. Cool slightly.
- Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.
