A stromboli is basically a pizza rolled up. Primavera stromboli is bursting with springtime flavors! Fresh vegetables, four cheeses and prosciutto come together to make this delicious meal.
Lemon Confit can be made ahead for this recipe, refrigerate until using. When ready to use, mince ingredients.
Preheat oven to 500 degrees. In a medium-size sauté pan, heat 2 Tbsp olive oil over medium-high heat. Add onion and sauté until golden brown and caramelized. Add asparagus pieces and peas, stir until well-coated. Set aside.
In small bowl, add goat cheese and Parmesan cheese, mix together adding a little olive oil if necessary. Add the lemon confit, tarragon, chives, salt and pepper, to make a spreadable paste, set aside. Slice tomatoes in a bowl, set aside.
In another small bowl, mix the shredded mozzarella and fontina cheese together, set aside. Add the egg to a small bowl and beat with a fork, set aside.
Shape the pizza dough out on a rectangular baking sheet lined with parchment paper.
Spread the goat cheese mixture over 2/3 of the dough lengthwise, leaving 3 inches on the long side of dough and 1 inch on top and bottom. Spread the asparagus mixture on top of the goat cheese, then place the sliced tomatoes evenly over the top of the asparagus layer. Top the tomatoes with the shredded mozzarella and fontina cheese. Lay the prosciutto slices on top of the shredded cheeses, then add the rest of the shredded cheese over the top of the prosciutto slices.
Brush the plain 3-inch strip of dough on the side with the egg. Fold up the shorter ends about an inch, and brush these flaps with egg as well. The idea is to roll tightly, like a jelly roll, making sure to seal dough sides and ends. Brush the entire pizza roll with the remaining olive oil. Cut diagonal slits on outside top and sprinkle with shredded Parmesan and parsley.
Bake 8-10 minutes, or until bubbly and golden brown. Let rest before slicing through to serve.