VENETIAN ROLLED PIZZA

Venetian Rolled Pizza image

Provided by eLLe-ious

Time 36m

Yield 18 slices, 18-20 serving(s)

Number Of Ingredients 7

flour, for dusting
1 lb pizza dough
2 cups shredded mozzarella cheese, 8 ounces
7 ounces prosciutto, thinly sliced
1 cup torn Baby Spinach, 1 1/2 ounces
1 tablespoon olive oil
kosher salt, for seasoning

Steps:

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.

Nutrition Facts : Calories 44.4, Fat 3.5, SaturatedFat 1.7, Cholesterol 9.8, Sodium 79.4, Carbohydrate 0.3, Sugar 0.1, Protein 2.8