Venetian Rolled Pizza
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
- 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.
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yucanc
This was SUPER YUMMY, and so easy to make!!! We had some leftover prosciutto and spinach from our "fancy Christmas dinner". My husband went on and on about how good it was!
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