Venetian Rolled Pizza

  • Level: Easy
  • Total: 36 min
  • Prep: 6 min
  • Cook: 30 min
  • Yield: 18 to 20 slices
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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

  1. Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.
  2. 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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