Venetian Rolled Pizza

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Kids Camping

Picture of Venetian Rolled Pizza Recipe Photo: Venetian Rolled Pizza Recipe
Rated 4 stars out of 5
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  • Read 70 Reviews
Total Time:
36 min
Prep
6 min
Cook
30 min
Yield:
18 to 20 slices
Level:
Easy
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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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Newest Ratings and Reviews

Read all 70 reviews

  • on December 20, 2011

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    I gave this 4 stars instead of 5 because it was good but not fantastic. Also, I baked it on 375 versus the 425 that was recommended because of some of the comments I read. It was a little salty but what do you expect with prosciutto and cheese? My family ate the whole thing and we will make it again, maybe changing the filling.

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  • on October 20, 2011

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    Made this for dinner last night for my Husband and I and it was a HUGE hit! I used whole wheat dough from Trader Joe's, and added black olives inside. Also I sprinkled a little black truffle sea salt on the top before popping it into the oven. It was so delicious and easy!!! Will 100% use this again!

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  • on August 09, 2011

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    I made this for my BF and he loved it. I used a refrigerated pilsbury thin crust dough and cooked it for 400 deg. The only other modification I made was using half the prosciutto, but it was sliced extremly thin. There were about 8 slices, and it was enough for 2 layers. We decided no more ordering pizza, we'll use this for pizza night.

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