6 ripe plum tomatoes, cut in half lengthwise
1 small red onion, cut into chunks
2 tablespoons extra-virgin olive oil, plus some for drizzling
Salt and freshly ground black pepper
1 tube refrigerated pizza dough, such as Pillsbury brand
1 tablespoon all-purpose flour or cornmeal
1/2 cup store-bought pesto
12 slices deli ham
4 slices Provolone, deli sliced
2 tablespoons sesame seeds
2 teaspoons dried Italian seasoning blend
1 teaspoon crushed red pepper flakes
3 garlic cloves, chopped
1 quart chicken stock or broth
1 cup heavy cream
20 fresh basil leaves, shredded or torn
Arrange the plum tomato halves, skin side down, with the onions on a rimmed cookie sheet. Drizzle EVOO on the vegetables and season with salt and pepper.
Dust your hands and the dough lightly with flour or cornmeal and unroll the dough out onto a work surface. Stretch out the dough, gently spreading its rectangle shape. Cut the dough into 4 equal pieces. Cover each piece of dough with 2 tablespoons of the pesto.
This meal is delicious! I love the stromboli. I would say I would make them more often, but the pesto adds a lot of fat, and I'm supposed to be cutting back. I did substitute half and half instead of cream in the soup to cut back a little. It's much better with cream, but it was still good. The thing I changed this year to make it better than last year was to use regular ham instead of prosciutto in the stromboli. The prosciutto just made it way too salty. This time around they were perfect!