Venetian Rolled Pizza

Total Time:
36 min
Prep:
6 min
Cook:
30 min

Yield:
18 to 20 slices
Level:
Easy

Ingredients
  • Flour, for dusting
  • 1 pound pizza dough
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 7 ounces prosciutto, thinly sliced
  • 1 cup (about 1 1/2 ounces) torn baby spinach
  • 1 tablespoon olive oil
  • Kosher salt, for seasoning
Directions

Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.

On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.


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    This recipe is featured in:

    Back-to-School Made Easy