How badly are you craving some good comfort food during quarantine? You’re in luck. Our good friend Vincent Rotolo, an award-winning pizzaiolo and owner of Good Pie (which is in our Las Vegas Vegan Food Guide as one of the best spots for vegan pizza), joins us to share his recipe to make an easy vegan Stromboli while you’re at home.
So, heat up some marinara sauce, dice up some canned veggies and get ready to bake the best vegan Stromboli you’ve had. Bonus: the new Good Pie is set to open once the world rights itself and not only will offer this amazing vegan Stromboli, but also 12″ vegan pizzas made with Rotolo’s proprietary blend of vegan cheese that can fool even the best of ’em.
Quarantine Cooking with Good Pie’s Vincent Rotolo
Vegan Stromboli Recipe using pantry staples: marinara sauce, canned veggies, spices
- 10 oz. pizza dough (you can make your own or purchase dough from Metro Pizza or other Las Vegas restaurants serving pizza that are open — simply request it)
- 4 oz. vegan cheese
- 1.5 oz marinated artichoke hearts
- 1.5 oz banana peppers
- 1 1/2 oz. roasted kale
- Pinch of chili flakes
- Pinch of basil
- Pinch of oregano
- Pinch of slice garlic
- Pinch of vegan parmesan
- Pinch of sesame seeds
- Garlic oil
Take you dough ball and coat it in flour so you can handle and then remove excess. Using a dough roller (or wine bottle), roll dough in and out, and across to form a square shape, flip and do it again until it gets to about 8″ – 10″ and corner the dough (go to 2:30 minute mark on video for example of what this looks like).
Layer flavors to balance each other — start with cheese and place in middle of dough. Add chili flakes, then add in banana peppers and artichokes, pinch of basil and then top with vegan parmesan and add kale.
Roll like a burrito and then tuck dough.
Put in a few slits diagonally across top of Stromboli.
Drizzle garlic oil across Stromboli and sprinkle sesame seeds on top for added texture, crunch and nutty flavor.
Add dash of oregano on top of Stromboli.
Place on pizza stone, cookie sheet or baking steel and bake at 475 degrees for 12-15 minutes or until golden brown. Cool and slice diagonally, drizzle with garlic oil. Enjoy with your favorite tomato sauce for dipping.
Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism, being a positive activist and entrepreneur at events including TBEX, SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more. Diana is a proud partner with the James Beard Foundation and curates their Vegas Vegan Dinner series at the famous James Beard House, as well as the vegan activation, The Farm Stand, at Las Vegas’ Life Is Beautiful festival.