1 small red onion, cut into chunks

2 T. EVOO

slat and pepper

1 tube refrigerated pizza dough

1 T flour or cornmeal

1/2 C. pesto

12 slices proscuitto di parma

4 slices provolone

2 T sesame seeds

2 t Italian seasoning

1 t crushed red pepper flakes

3 garlic cloves, chopped

1 quart chicken stock or broth

1 C. heavy cream

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 deg. F. 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: working across the dough cut it in half and cut each half in half again. Cover each piece of dough with 2 T of pesto. Fold 3 slices of the prosciutto and 1 slice of the provolone to fit each pesto-covered piece of dough, then 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 mix the sesame seeds, dried italian seasoning and 1/2 t red pepper flakes in a small C.. Sprinkle and pat the mixture onto the strombolies, 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 T of EVOO, add the garlic and the remaining 1/2 t of red pepper flakes.  sauté 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 prosciutto stromboli, dipping them into the soup as you eat them.

 

 

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