If you enjoy pizza, especially making your own, then do yourself a favour and learn how to make this red pepper stromboli. Essentially thin crust pizza dough rolled up with some select ingredients and baked.
In a large bowl, add the warm water and stir in the yeast. Allow to sit until bubbles form (about 10 minutes).
Stir in the salt.
Stir in the flour, 1/2 cup at a time. Use a wooden spoon initially, then use use your hands.
Knead the dough for 5 minutes of so. It is ready when you can poke your finger into the dough and it springs back to almost its original form.
Wipe the side of the bowl, then smear the olive oil around the bowl and the ball of dough.
Cover the ball of dough in the bowl with plastic wrap, and leave for 2 hours.
While the dough is resting and rising, wash, halve, and deseed the red peppers.
Smear the red peppers with olive oil, put on a baking tray and roast for 30 minutes.
Remove from the oven, place on a plate, cover with plastic wrap and allow to cool for 30 minutes.
Remove any skin from the peppers that peels off easily. If it doesn’t peel off easily, just leave it there.
Dice the peppers into long strips and set aside.
After 2 hours or so, the dough will have doubled in size. Punch it down to remove the bigger air bubbles.
Construction
Preheat the oven to 180 degC, if not already from the red peppers.
Dust a large surface with flour and roll the dough out into a large rectangle.
With a long edge of the rectangle closest to you, start laying the ingredients on to the dough. Leave 40mm along the the long edge closest to you clear of ingredients, and 30mm along the other edges.
Start with a sprinkle of grated cheese.
Lay down the pancetta slices and chorizo.
Distribute the roasted red peppers and sliced camembert.
Starting with the long edge closest to you, start rolling it up. Fold the clear 40mm up and over the ingredients. Then keep rolling.
Place on a baking tray, brush with the whisked egg, then make a few cuts in the top of the Stromboli to allow steam to escape.