Directions for Stromboli
For the pizza dough add all the ingredients into a large bowl and combine. Turn the dough out onto a floured work surface and knead for around 5 minutes until smooth ball. Place the dough into a large oiled bowl and drizzle extra virgin olive oil over the dough and rub in. Cover with plastic wrap and leave to rise for around 2 hours or until double in size.
Roll out the dough on a lightly floured surface into a rectangle measuring about 17in x 13in.
Spread the tomato passata over the dough, leaving a 2cm border around the edge. Then sprinkle generously the Parmigiano Reggiano and garlic over the top. Lay the prosciutto, salami, mortadella, in a single layer over the sauce to cover. Tear the mozzarella into small pieces and dot over the top, then scatter the basil leaves on top. Season with salt and pepper.
Roll the dough up into a log to enclose the filling, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Brush extra virgin olive oil over the dough, season with a little more salt and pepper. Bake in the center of the oven at 350F until golden brown and puffy, 25 to 30 minutes. Allow the Stromboli to cool 5 minutes before slicing it into thick slices.
Directions for Alberti's Special Sauce
Add the oil and garlic to a large skillet pan on a medium heat and cook until the garlic turns golden. Then add the tomato passata and tomato paste and the chopped basil and sage. The secret ingredient in this recipe is the sage, it makes the sauce very warming and moreish and adds depth to the sauce. Season with salt and pepper and stir. Simmer for about 45 minutes until the sauce reduces and thickens. Serve in a serving dish alongside the Stromboli to dip. The sauce is so versatile it can be used with pasta, poultry, meat, fish and for dipping.