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Preheat your ESeries Pizza Oven to the Fresh Pizza Setting, setting the oven temperature to 515 degrees.
Stretch your pizza dough, using a rolling pin to form a large 14-inch pizza shell. Drizzle the dough with olive oil, sprinkle with fresh grated garlic, and season with Tuscan Herb.
On one half of the dough, layer provolone, ham, pepperoni, provolone again, and then add the roasted peppers and fresh basil. Fold over the dough and pinch to seal the edges, creating a half-circular stromboli.
Scramble 1 egg plus 2 tsp water, then brush the egg wash on top of the stromboli and season lightly with Tuscan Herb. Use a sharp knife to make three slits across the top to vent.
Using semolina flour, place the stromboli on a perforated pizza peel and carefully launch it into the pizza oven on the rotating steel plate. Cook for 15 minutes or until golden brown and heated through. Remove and allow the Stromboli to cool for 10 minutes before slicing and serving, with marinara for dipping as an optional accompaniment.
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