With summer winding down, back-to-school season will soon be upon us. This week, Chef Angela Consiglio shares one of her favourite fast and easy weeknight dinners - stuffed pizza bundles!

These scrumptious bundles come together in a matter of minutes, and while Angela uses onions, proscruitto and cauliflower, the recipe is versatile enough to make use of any leftovers you might have sitting in the fridge - making it just as convenient as it is tasty. Possible substititutions could include chicken, spinach, ground pork or sweet pototato - but, really your imagination is the limit! 

As a bonus, this recipe is simple enough to have the kids help with the prep process - just be sure to supervise (or takeover) for the cutting the final bundles! 

Gourmet Stuffed Pizza Bundles

Chef Angela Consiglio

Ingredients:

• 1 zucchini, thinly sliced
• ½ cup caramelized onions
• ½ cup cauliflower, medium chop
• 4 sun dried tomatoes, sliced
• ½ cup Parmesan cheese plus 1 tbsp.
• ½ cup mozzarella
• 2 slices prosciutto, torn into bite sized pieces
• 2 tbsps. pesto
• 1 tbsp la bomba hot pepper spread (or substitute with pinch of pure hot chili flakes)  
• Pinch of salt and pepper to season
• 1 pizza dough, risen
• 5 tbsps. olive oil

Method:

1. Preheat oven to 375°F with rack positioned in centre.
2. Add the zucchini and cauliflower to a bowl. Toss lightly with 2 tablespoons of olive oil, pinch of salt and pepper. Set aside.
3. On a large rectangular pizza pan spread 2 tablespoons olive oil. Knead pizza dough out to the size of the pan.
4. Next, evenly spread out the zucchini and cauliflower mix, caramelized onions, and sun dried tomatoes. Now sprinkle over both cheeses, dollop pesto and hot pepper spread throughout and lastly, top with prosciutto.
   
   
   
   
   
   
5. Carefully roll the pizza dough over long ways to create a ‘log’. This will create layers of pizza dough between the other ingredients. Once rolled into a ‘log’, cut into 8-10 pieces. Cover pizza pan with parchment paper and arrange stuffed pizza bundles overtop - about 2 inches apart. Lastly, garnish the tops with remaining olive oil (1 tbsp) and Parmesan cheese (1 tbsp).
   
   
   
   
6. Bake for 45-50 minutes or until evenly golden brown and puffed up. Enjoy hot, or enjoy cold the next day!