Capicola Ham from The Herbivorous Butcher (about 1/4 lb)
Mozzarella slices from The Herbivorous Butcher (about 1/4 lb)
2 tbsp olive oil
Button mushrooms, sliced (about 1/2 of an 8oz package)
1 garlic clove, minced
Vegan pizza crust dough (homemade or premade)
Flour (enough to lightly cover surface for working with dough)
1 tbsp of Italian seasoning
Pinch of coarse salt
Marinara sauce, for dipping
Heat 1 tbsp olive oil in a skillet on medium heat. Add minced garlic and sliced mushrooms. Cook until mushrooms are lightly browned, about 3 minutes.
Lightly cover work surface with flour. Stretch or roll out pizza dough into a large rectangle. (Roughly 10 x 14") Brush the dough with olive oil, then sprinkle Italian seasonings evenly over the top. Reserve a bit of olive oil and Italian seasoning for later.
Layer Capicola ham slices across the middle of the dough, lengthwise. Make sure to leave a little space at each end, so the fillings don't spill out! Add vegan mozzarella cheese slices over the ham and then top cheese with the mushroom and garlic mixture.
Carefully roll the dough into a log and gently seal the seam and the ends of the roll. Place the roll seam-side down on a baking sheet covered in parchment paper. Brush the top of the dough with the remaining olive oil and Italian seasoning, then sprinkle with coarse salt. Cut small diagonal slits into the top of the dough.
Bake at 425° F until golden brown and puffy, approximately 15 minutes.
Allow the stromboli to cool for 5 minutes. Cut into thick slices with a serrated knife. Serve with marinara sauce.
Get creative by adding onions, green peppers, fresh basil or other vegan meats like pepperoni or sausage.
Thank you to Carly and Blake from We Are Meatless for creating this meal!
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