- 6 ripe plum tomatoes, cut in half lengthwise
- 1 small red onion, cut into chunks
- 2 tbs EVOO
- Salt and pepper
- 1 tube refrigerated pizza dough
- 1/2 cup pesto
- 1 package sliced proscuitto di parma
- 4 slices provolone cheese
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 3 garlic cloves, chopped
- 1 quart chicken stock or broth
- 1 cup heavy cream or half and half
- 20 fresh basil leaves, shredded or torn
Preheat the broiler to high.
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. Broil for about 4 minutes, flip and continue to broil for 3 minutes, or until the tomatoes and onions are slightly charred. Lower the oven setting to 400 degrees.
Stretch out the dough, gently spreading its rectangle shape. Cut the dough into 4 equal pieces: working across the dough cut it in half and cut each half in half again. Cover each piece of dough with 2 tbs of pesto, then prosciutto and 1 slice of provolone. Roll each piece on an angle from corner to corner, making a long roll that is thicker in the middle and thinner on each end. Brush the rolls with EVOO, then sprinkle the dried italian seasoning on top. Place in the oven, and bake until evenly golden, 12 to 14 minutes.
Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth.
Preheat a soup pot over medium high heat, add the 2 tbs of EVOO, add the garlic and the remaining 1/2 tsp of red pepper flakes. Saute the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, add the cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes.
When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper. Serve the soup alongside the pesto and stromboli, dipping them into the soup as you eat them.
Makes 4 servings.
Adapted from: 365 No Repeats - Rachael Ray