Venetian Rolled Pizza
- Level: Easy
- Yield: 18 to 20 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 131
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 18
- Sodium
- 514
- Total: 36 min
- Prep: 6 min
- Cook: 30 min
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.