Sunday, May 15, 2005

Venetian Rolled Pizza

Venetian Rolled Pizza (Adapted from Giada De Laurentiis)

about 1 pound prepared whole-wheat pizza dough (I used my favorite recipe)
8 ounces shredded mozzarella cheese, divided
6 ounces prosciutto, thinly sliced
1 cup torn baby spinach
1/2 teaspoon crushed red pepper
2 teaspoons olive oil
salt

Preheat to 425 degrees with the rack in the bottom third of the oven.

Place pizza dough on a lightly floured surface - stretch and roll the dough into a rough 12 to 14" circle. Scatter the top with 4 ounces of the mozzarella. Lay the sliced prosciutto in a single layer over the top. Arrange the torn spinach over the prosciutto and sprinkle with crushed red pepper. Scatter remaining cheese on top. Tightly roll up the dough into a long log, pinching the seam to seal and gently folding the ends under. Drizzle dough with olive oil and rub it over the entire surface - lightly sprinkle with salt.

Place the dough, seam side down, onto a parchment-lined baking sheet. Place into the oven and bake until golden brown, about 22 to 26 minutes. Remove and set the pizza on a wire rack to cool for 10 minutes before slicing.

Makes about 4 to 6 servings.

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