Venetian Rolled Pizza

TOTAL TIME: 36 min
Prep: 6 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 18 to 20 slices
LEVEL: Easy

ingredients

  • 1 cup (about 1 1/2 ounces) torn baby spinach
  • 1 tablespoon olive oil
  • Kosher salt, for seasoning
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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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4

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  • on September 05, 2013

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    If you make this with the recommended filling quantities it's way to skimpy. The meat gets completely lost and even a huge amount of spinach cooks down to nothing. You end up with a mouthful of dough. Luckily I made a second one of my own creation and it was awesome.

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  • on December 13, 2011

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    Loved this! Super easy to prepare and make, tastes delicious! I was thinking of adding pesto sauce to the recipe or maybe another meat. Mmmmmm

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  • on May 15, 2011

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    really good and easy! nice alternative to pizza!

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