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tomatoes red onion extra-virgin olive oil salt brand flour store-bought pesto Parma Provolone sesame seeds Italian seasoning blend red pepper garlic chicken heavy cream basil
Viewed: 17 - Published at: 7 years agoIngredients
- 6 ripe plum tomatoes, cut in half lengthwise
- 1 small red onion, cut into chunks
- 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
- Salt and freshly ground black pepper
- 1 tube refrigerated pizza dough, such as Pillsbury brand
- 1 tablespoon all-purpose flour or cornmeal
- 1/2 cup store-bought pesto (the good stuff they sell in the refrigerated case in tubs)
- 12 slices prosciutto di Parma
- 4 slices Provolone, deli sliced
- 2 tablespoons sesame seeds
- 2 teaspoons dried Italian seasoning blend (2/3 palmful)
- 1 teaspoon crushed red pepper flakes (1/3 palmful)
- 3 garlic cloves, chopped
- 1 quart chicken stock or broth
- 1 cup heavy cream
- 20 fresh basil leaves, shredded or torn
Method
- Preheat the broiler to high.
- Arrange the plum tomato halves, skin side down, with the onions on a rimmed cookie sheet.
- Drizzle EVOO on the vegetables and season with salt and pepper.
- Broil for about 4 minutes, flip, and continue to broil for 3 minutes, or until the tomatoes and onions are slightly charred.
- Lower the oven setting to 400F.
- Dust your hands and the dough lightly with flour or cornmeal and unroll the dough out onto a work surface.
- Stretch out the dough, gently spreading its rectangle shape.
- Cut the dough into 4 equal pieces: Working across the dough, cut it in half and cut each half in half again.
- Cover each piece of dough with 2 tablespoons of the pesto.
- Fold 3 slices of the prosciutto and 1 slice of the Provolone to fit each pesto-covered piece of dough, then roll each piece on an angle from corner to corner, making a long roll that is thicker in the middle and thinner on each end.
- Brush the rolls with EVOO, then mix the sesame seeds, dried Italian seasoning, and 1/2 teaspoon of the red pepper flakes in a small cup.
- Sprinkle and pat the mixture onto the strombolis, place in the oven, and bake until evenly golden, 12 to 14 minutes.
- Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth.
- Preheat a soup pot over medium-high heat, add the 2 tablespoons of EVOO (twice around the pan), and add the garlic and the remaining 1/2 teaspoon of red pepper flakes.
- Saute the garlic for a minute, then add the pureed veggies and the chicken stock.
- When the soup comes to a bubble, stir in the heavy cream, then season with salt and pepper.
- Simmer the soup for 8 to 10 minutes.
- When ready to serve, turn off the soup and stir in the basil.
- Adjust the salt and pepper.
- Serve the soup alongside the pesto and prosciutto stromboli, dipping them into the soup as you eat them.
- YUMMO!
