Mediterranean Vegetable Stromboli

Ingredients

• 2 large zucchini, sliced 1/4 inch thick
• 1 and 1/2 teaspoons Sea or Kosher salt or 3/4 teaspoon table salt
• 1 large yellow or red onion, thinly sliced
• 1 green bell pepper, thinly sliced into strips
• olive oil, for sauteing
• 4 cloves garlic, minced
• 1 roasted red pepper, thinly sliced into strips
• 1/2 green cayenne pepper, diced or red pepper flakes
• 2 packed cups spinach leaves
• 1/2 cup green or black olives, chopped
• 2 tablespoons capers
• fresh black pepper
• 1 heaping teaspoon Italian seasoning
• 1 pound pizza dough*
• 8 ounces Gouda cheese, shredded
• 1 egg, lightly beaten with a teaspoon of water
• 1 tablespoon poppy or sesame seeds, optional
• tomato sauce, for serving

Instructions

1. To draw the water from the zucchini, 2-3 hours ahead of time add the sliced zucchini to a large bowl and toss with 1 and 1/2 teaspoons sea salt. Cover and refrigerate. Make pizza dough.
2. In a large skillet saute onion and green pepper in a few tablespoons olive oil until soft and tender over medium-low heat. Season lightly with salt and pepper. Add garlic, saute until fragrant. Add hot and red peppers, saute 3 to 4 minutes. Remove to a large bowl.
3. Drain zucchini and pat dry, cook in a tablespoon or two of olive oil using the same skillet over medium heat, season well with black pepper and Italian seasoning. Cook, turning often until zucchini are tender but not mushy. Add to the bowl with the onion/pepper mixture along with the spinach, olives and capers. Mix well.
4. Preheat oven to 400 degrees F. Line a large baking sheet (16x12) with parchment paper or grease well with oil and sprinkle lightly with cornmeal. Roll or press out dough with your hands to a rectangle about 16x12. Evenly spread vegetable mixture over top, leaving a 1-2 inch border around all the edges. Sprinkle Gouda evenly over top. Brush egg wash over the border. Carefully roll up, lengthwise, using the parchment to help. Press edges together to seal and fold the ends.The seam should be on the bottom. Brush with egg wash and sprinkle poppy seeds over top if desired.
5. Bake 22-24 minutes until golden brown. Allow to set 5 minutes before slicing with a serrated knife. Serve with tomato sauce and additional red pepper flakes, if desired.
* I recommend King Arthur's White Pizza Crust or Whole Grain Pizza Crust