Bacon stromboli pizza recipe


The classic stromboli pizzas are rolled pizzas like this recipe for bacon stromboli, but whose ingredients include spicy red pesto, roasted red peppers and black olives. In my case, since it was the first time, but not the last, I wanted to make it a little less risky of ingredients.

In the book of Pizza, calzone & Focaccia by Maxine Clark indicates that these pizzas can be called that, although he does not guarantee it, because of the colors and aromas that this pizza gives off when cut. Since they have a certain similarity with an active volcano in Italy of the same name.


  • 250 gr of strength flour, 15 gr of fresh baker's yeast, 1 teaspoon of salt, 15 ml of olive oil and 125 ml of warm water.
  • 100 ml of highly concentrated tomato sauce, 100 g of mozzarella and 100 g of bacon filling.

Making the stromboli pizza

We make the dough as on other occasions. We mix all the ingredients and knead. We let it rest until it doubles in size and we stretch it into the desired shape.

We reduce the tomato sauce if it is not too thick. When the dough is ready, we stretch it into a rectangular shape and add the ingredients as usual.

We roll the dough tightly and put it on the plate or a baking stone. With the preheated oven that is at 210 ºC and we bake for about 12 minutes or until it is golden brown.

Processing time | 2 hours
Difficulty | Half


Maxine Clark notes that stromboli pizzas are best eaten at room temperature. I don't know that, because there was nothing left for the next day. Of course, next time I will make more but smaller, almost as individual servings or for two people.

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