Tuesday, October 25, 2011

Venetian Rolled Pizza

This past Saturday was made up of house hold chores, gym, playing with Hailey, and then meeting our friends at Creamy Acres in Mullica Hill, NJ for some Haunted Hayride adventures. I had seen Giada make this dish on Everyday Italian on her recent episode for Kids Camping and thought I would test it out before unveiling it as an appetizer for Thanksgiving. Helpful tip-I went to our favorite pizza shop and asked for a pound of dough in which most restaurants will sell it, and its typically less expensive than buying dough at the store and not so chaotic as making your own-1 pound cost me $2!! Plus, if you get it at your favorite pizza place, you already know
it’s going to be good!
·         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 table spoon EVOO
·         Kosher salt, for seasoning


·         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 (I also added some oregano to the top of it, your choice!)
·         Place the dough, seam side down, on a parchment lined baking sheet and bake for 23-25 minutes (pending on your oven) 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.

Total Time: 36 minutes
Prep: 6 minutes
Cook: 30 min
Level: Easy
Yield: 18-20 slices

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