↞ recipe box start page
Category: Pizza
Prep Time: Cook Time: Total Time:
Flour, for dusting
1 lb pizza dough
2 cups shredded mozzarella cheese
7 oz prosciutto, thinly sliced
1 cup (about 1 1/2 oz) torn baby spinach
1 tbsp olive oil
Kosher salt, for seasoning
Position an oven rack in the lower 1/3 of the oven and preheat to 425.
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.
view more member recipes
VENETIAN ROLLED PIZZA
view my recipes
print
save
Category: Pizza
Prep Time: Cook Time: Total Time:
Flour, for dusting
1 lb pizza dough
2 cups shredded mozzarella cheese
7 oz prosciutto, thinly sliced
1 cup (about 1 1/2 oz) torn baby spinach
1 tbsp olive oil
Kosher salt, for seasoning
Position an oven rack in the lower 1/3 of the oven and preheat to 425.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Venetian Steak
by sgre52160
2 tbsp olive oil 2 lbs round or chuck steak, cut into serving pieces 1 (16 oz) can Italian tomatoes 1 tbsp oregano 2 tbsp red wine , balsamic or red wine vinegar 1 envelope onions soup mix Salt,
by sgre52160
2 tbsp olive oil 2 lbs round or chuck steak, cut into serving pieces 1 (16 oz) can Italian tomatoes 1 tbsp oregano 2 tbsp red wine , balsamic or red wine vinegar 1 envelope onions soup mix Salt,
Venetian Apricot Chicken
by sgre52160
Apricot Sauce: 1/2 cup chicken stock 1/2 cup apricot preserves Salt and pepper to taste Tomato Mixture: 1/2 lb Roma tomatoes, cut into 1 inch pieces 6 basil leaves, cut into 1/2 inch pieces
by sgre52160
Apricot Sauce: 1/2 cup chicken stock 1/2 cup apricot preserves Salt and pepper to taste Tomato Mixture: 1/2 lb Roma tomatoes, cut into 1 inch pieces 6 basil leaves, cut into 1/2 inch pieces
Venetian Style Bean Soup
by sgre52160
2 cups dried pinto beans 4 cups meat broth 6 to 8 cups water 6 tablespoons extra virgin olive oil 2 slices prosciutto rind or salt pork 1 carrot, chopped 1 celery stalk, chopped 1 medium
by sgre52160
2 cups dried pinto beans 4 cups meat broth 6 to 8 cups water 6 tablespoons extra virgin olive oil 2 slices prosciutto rind or salt pork 1 carrot, chopped 1 celery stalk, chopped 1 medium
Italian Chicken With Venetian Vegetable Kebabs
by sgre52160
2 pkg boneless skinless chicken breasts 1 (7 oz)jar sun-dried tomatoes packed in olive oil 2 small zucchini, thickly sliced 1 large sweet onion such as Vidalia, peeled and quartered 2 tsp dried I
by sgre52160
2 pkg boneless skinless chicken breasts 1 (7 oz)jar sun-dried tomatoes packed in olive oil 2 small zucchini, thickly sliced 1 large sweet onion such as Vidalia, peeled and quartered 2 tsp dried I
Rolled Oysters
by sgre52160
1 cup white cornmeal 1/2 cup flour 1 tsp. baking powder 1/2 tsp. kosher salt 1/3 cup milk 18 medium oysters, such as bluepoints, shucked (about 1/2 lb.), 2 tbsp. of the liquor reserved
by sgre52160
1 cup white cornmeal 1/2 cup flour 1 tsp. baking powder 1/2 tsp. kosher salt 1/3 cup milk 18 medium oysters, such as bluepoints, shucked (about 1/2 lb.), 2 tbsp. of the liquor reserved
view more member recipes