Sun Dried Tomato & Broccoli Stromboli

Stromboli is a type of calzone; pizza dough filled with whathaveyou and baked. In this instance instead of being folded over like a turnover, it is rolled up then cut into slices. The chickpea layer adds a creaminess that works well to substitute the texture you might expect from cheese and the sun dried tomatoes add a rich, chewy flavor that pairs well with the crusty brown exterior.

Chickpeas, shaved garlic, pan roasted broccoli, sun dried tomatoes and fresh spinach wrapped up tightly in pizza dough and sprinkled with rock salt then baked until crispy and golden brown.

Sun Dried Tomato & Broccoli Stromboli
1 1/4 cup vegetable broth
6 sun dried tomato pieces
1 ball pizza dough
4 tbl extra virgin olive oil, diveded
1 head broccoli, small florets & stem sliced thin
2 garlic cloves, thinly sliced
salt and pepper
1/2 tsp red pepper flakes
1 handful baby spinach leaves
1-15oz can chickpeas, drained and rinsed

Pour 1/4 cup boiling vegetable broth over the sun dried tomatoes and let sit for 10 minutes to reconstitute and soften the tomatoes. Chop the tomatoes and reserve the broth.

Press the ball of dough out into a small square and let sit for 10 minutes. Repress the dough out into a larger square and let sit 5 minutes more. Once the filling is ready, re-stretch the dough to a large square. This resting is necessary in between stretches to let the gluten strands relax so they don't keep shrinking back up.
Preheat oven to 450.

Heat 2 tbl of oil in a large sauce pan and add the broccoli and garlic. Season with 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes. Saute over medium-high heat for 3-4 minutes until browned. Add the tomatoes, spinach, 1 cup of broth and reserved broth. Simmer until most of the broth has evaporated.
Roughly mash the chickpeas and season with salt, pepper and 1 tbl of olive oil.
Spread the mashed chickpeas onto the dough then top with the broccoli mixture. Roll up tightly and drizzle the top with some olive oil. Sprinkle with salt.
Transfer the stromboli to a greased baking sheet, crease side down. Bake for 30 minutes, turning once after 15 minutes to ensure even cooking.