Photo: Venetian Rolled Pizza Recipe
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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By Stinea
Alexandria, VA
on December 31, 2012
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Delicious and easy! You definitely don't need all the prosciutto, just use enough to cover the dough in a single layer. I pressed the dough into a rectangular shape, about 15" by 10" and rolled it into a log shape, so the stuffing would be equally distributed. I also used pepper jack to spice it up. You can definitely play with this recipe to make it your own.
By yippie100
Ca
on May 21, 2012
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I agree that it was a bit too salty, and I only used 3 oz of prosciutto, will use Italian spice sausage next time and add some tomato sauce. But otherwise great recipe and kids love the slight twist of a typical pizza.
By jenmac18
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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