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Ham, Mozzarella and Basil Stromboli

Cook Time:

30 minutes


3 – 4 people

Ham, Mozzarella and Basil Stromboli

450 g gluten-free flour (I used Schaer Universal Mix)
50 g Polenta
6 – 8 g dried yeast (or 15 g fresh yeast)
1 teaspoon sea salt
4 dessert spoons extra virgin olive oil
150 millilitres of milk
180 g low fat natural yoghurt
1 tin chopped tomatoes
½ teaspoon powdered fenugreek
½ teaspoon dried oregano
1 packet of Parma ham
150 g mozzarella
A couple of handfuls of fresh basil leaves
A couple of twists of black pepper

Begin by making the dough. Sift the gluten-free flour into a large bowl, add the polenta and sea salt and mix together. Form a well in the middle then heat the milk to a lukewarm before adding and mixing the yeast to it. Once done, add and mix together the yoghurt to the milk and pour into the well in the flour. Using a hand mixer with dough attachments mix the dough together then add the olive oil and mix again. Turn out onto a lightly dusted (with gluten-free flour) kitchen surface then knead for approximately five minutes. Once done, prepare a large bowl with some olive oil, coating all the edges and then using a spoon to coat a piece of cling film for the top with the oil. Place the dough in the bowl and cover with the cling film (with oil side down) and leave to rise for one hour (you may not see much difference so don’t worry if it does not seem to rise much).

While this is happening, place a medium to small sized non-stick saucepan on a medium heat then empty the tin of chopped tomatoes into it. Add the oregano, powdered fenugreek and pepper to it and raise the heat to a high simmer for 6 – 8 minutes stirring regularly. Ideally you want a thick sauce to form without too much liquid. Once done set aside to cool. When the hour for the dough is up tip it out onto a lightly dusted surface and use a dusted rolling pin to roll the dough out into a rectangle approximately 3-5 millimetres thick (although you can go thicker if you think the dough will break). Continue by spreading the tomato sauce over the rectangle being careful to leave the edges (around half an inch) clear. Lay the ham slices (prosciutto di Parma is best) over the tomato then chop the mozzarella small and distribute evenly across the ham finally topping it all off with the basil leaves. Tuck in the left and right sides of the rectangle then roll up the bottom as tightly as you can until you have a loaf shape. Place a piece of baking paper on a baking tray then lay the loaf seal side down onto the tray, coat the top with a little more olive oil and leave to rest for 30 minutes while you pre-heat your oven to 190 degrees Celsius. Place in the oven to bake for 30 minutes then serve on a chopping board and cut thick slices for your guests to take.

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