1 tablespoon olive oil

2 cups chopped raw vegetables, such as peppers, onions and mushrooms

2 cloves garlic, minced

1/4 cup drained and chopped Kalamata olives

1 tablespoon drained and chopped capers

1 teaspoon dried Italian herb blend

Salt and ground black pepper

20-ounce ball pizza dough

10 ounces sliced deli meat, such as salami and ham

1 cup grated provolone or mozzarella cheese

Coat a large baking sheet with cooking spray.

In a large skillet over medium-high, heat the oil. Add the vegetables and garlic, then saute until tender and any liquid has evaporated, 5 to 10 minutes depending on your choice of vegetables.

Stir in the olives, capers and herb blend. Season with salt and pepper, then set aside to cool slightly.

On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle. Arrange the sliced meat over the dough, leaving a 1-inch border on the longer sides, as well as the end furthest from you. Spread the cooked vegetables over the meat, then sprinkle with the cheese.

Starting with the side closest to you, roll the stromboli up like a log. Pinch the seam and ends to seal. Transfer the log to the prepared baking sheet with the seam on the bottom.

Using a paring knife, make three deep slits in the top of the loaf.

Heat the oven to 375 F. Allow the stromboli to rest for 20 minutes while the oven heats.

Bake for 40 to 50 minutes, or until a meat thermometer inserted at the center reads 180 F. The outside should be golden brown and should sound hollow when tapped.

Allow to cool for at least 20 minutes before slicing.