Mozzarella, Red Pepper & Artichoke Stromboli with Spicy Pepper Dip - Ainsley Harriott

Ingredients

• For the Stromboli
• 450g strong white bread flour
• 7g fast action dried yeast
• 1 tsp salt
• 3 tbsp extra virgin olive oil, plus extra for brushing
• 80g baby spinach leaves
• 200g pizza mozzarella, grated (or ready grated mozzarella)
• 20g Parmesan cheese, grated
• 150g of chargrilled artichokes from a jar, drained and chopped
• 150g roasted red peppers from a jar, patted dry and chopped
• 2 tbsp sliced black olives
• 8-10 fresh basil leaves, torn
• flaked sea salt and freshly ground black pepper
• For the Spicy Pepper Dip
• 1 tbsp extra virgin olive oil
• 2 cloves of garlic, minced
• 200g roasted red peppers from a jar, drained
• 200g passata
• 1 tsp of Turkish red pepper paste or red pepper flakes (or ½ tsp chilli flakes)
• ½ tsp sugar