1. Preheat the oven to 400F. Have a large baking sheet ready.
2. Spread out a piece of parchment paper the same size as your baking sheet. Brush the centre area (leave the outer two inches or so empty) lightly with olive oil just to have a thin layer. Dust the olive oil evenly with cornmeal.
3. Lay out the pizza dough onto the oiled middle of the parchment paper. Gently but firmly start working it out into a rectangle, about 12 x 16 inches or so. If the dough is stubborn and doesn't want to stretch, let it rest, after 10 minutes it will relax and you can continue.
4. Leaving a 1 inch border all around, spoon out the marinara sauce, leaving 3 inches free on one long side. See images.
5. Layer out the provolone cheese over the marinara.
6. Spread out one layer (half) of deli meat over the provolone cheese. Sprinkle with half the grated cheese.
7. If using the sautéed vegetables, layer them evenly on now.
8. Repeat with more meat and the final amount of shredded mozzarella cheese.
9. Brush all the edges, including all the exposed 3 inch section with a little egg wash (egg whisked with a splash of water)
10. If the long loaded side isn't facing you, use the parchment paper to turn the stromboli so that the long edge is at the bottom when you look down at it.
11. Slowly use your hands to roll the edge onto the filling and then continue rolling, dusting your hands with flour to help out. Roll firmly and tightly, but not so tight that you pull and tear the dough. Roll onto the empty section and press down well. Make sure the finished edge is on the bottom. Pinch the ends or fold them under. Use the parchment paper to transfer the stromboli to the baking sheet.
12. Combine the topping by softening the butter in a small saucepan till it is spreadable. Add the remaining ingredients to the butter and stir together till well combined. Use a brush or spoon to spread this evenly over the entire stromboli.
13. Use a sharp knife to cut about four or five thin slits on the top of the stromboli. Bake on the centre rack till golden brown and cooked through, about 25 minutes. If you aren't sure, use an instant read thermometer to determine if the centre of the stromboli is at least 200F.
14. Allow the stromboli to cool a little and let the cheeses settle (if not it will be a gooey mess!)
15. Slice and serve with the Harissa Marinara Dipping Sauce
16. See blog post for more details on storing and re-heating.

Harissa Marinara Sauce

1. Heat a saucepan over medium heat and add the oil. Add the onions and cook till just starting to soften, about 5 minutes.
2. Add the garlic and cook for another minute. Add the thyme, Italian seasoning, oregano and Harissa as well as the salt and pepper. Stir to combine. Add the paprika, crushed chili flakes, and tomato paste. Stir to coat the onions and garlic.
3. Add the tomatoes, bay leaf and butter. Stir well. Drop the heat to medium low and simmer, partially covered, for 40 minutes, until thickened. Add the parmesan cheese towards the end of simmering. Taste to see if the sauce has a acidic taste (this can happen with some tomatoes) If so, add some or all of the sugar to smooth out the flavour.
4. Let it cool down and then transfer to a jar with a lid, storing it in the fridge till needed. You should get about 2 cups of sauce. Feel free to double the recipe. This will give you plenty for this recipe, and some to freeze as well.