Stroboli with artichokes and salami

Ingredients:

• 450 g of chilled pizza dough, at room temperature
• 1/4 cup extra-virgin olive oil, plus extra for working with the dough
• 6 cups loosely packed baby spinach (about 140 g)
• 1/2 cup chopped marinated artichoke hearts, drained
• 110 g thin slices of salami
• 110 g thin slices of provolone cheese
• 2 tbsp. l. grated parmesan
• 1/3 cup chopped walnuts
• 4 stalks celery (with leaves), thinly sliced
• Juice of half a lemon

Preparation:

1. Place the inverted baking sheet on the bottom rack of the oven and preheat to 200°C. Divide the pizza dough in half. On an oiled work surface, using oiled hands, stretch 1 piece of dough into a 20x25 cm rectangle; brush with 2 teaspoons of olive oil.
2. Spread 1 cup spinach, half the artichokes, salami and provolone, and 1/2 tbsp Parmesan over the dough, leaving 2.5 cm along the short sides and 5 cm along the long sides.
3. Fold the short sides over, then the long sides, stretching to enclose the filling; pinch the edges of the dough. Repeat to make the second stromboli.
4. Place the stromboli, seam side down, 2 to 3 inches apart, on a sheet of parchment paper; transfer to another inverted baking sheet. Make several slits in the surface of the dough and brush each stromboli with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon Parmesan.
5. Transfer the stromboli (on the parchment paper) to a hot baking sheet. Bake until dark golden brown, about 25 minutes. Let cool slightly.
6. Toast the walnuts in a dry skillet over medium heat for 5 minutes; let cool. In a large bowl, combine the celery, remaining 4 cups of spinach, 2 tablespoons of olive oil, lemon juice, and walnuts; season with salt and pepper to taste.
7. Cut each stromboli in half and serve with salad.