by kirra » Wed Jul 01, 2009 9:18 pm
Venetian Rolled Pizza
Giada De Laurentis
Ingredients:
Flour, for dusting
1 pound pizza dough (make it, buy it from a pizza parlor, or get it in those little tubes in the refrigerated section of your grocery store)
2 cups (8 ounces) shredded mozzarella cheese
7 ounces prosciutto, thinly sliced, you can substitute thin sliced deli ham
1 cup (about 1 1/2 ounces) torn baby spinach
1 tablespoon olive oil
Kosher salt, for seasoning
Preparation:
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.
[b][size=150]Venetian Rolled Pizza[/size][/b]
Giada De Laurentis
[b]
Ingredients:[/b]
Flour, for dusting
1 pound pizza dough (make it, buy it from a pizza parlor, or get it in those little tubes in the refrigerated section of your grocery store)
2 cups (8 ounces) shredded mozzarella cheese
7 ounces prosciutto, thinly sliced, you can substitute thin sliced deli ham
1 cup (about 1 1/2 ounces) torn baby spinach
1 tablespoon olive oil
Kosher salt, for seasoning
[b]
Preparation:
[/b]
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.