Venetian Rolled Pizza

If you, like me, enjoy a good football snack on Sundays, may I suggest Giada’s Venetian rolled pizza?  It’s perfectly dippable and reminiscent of Tracy’s garlic herb bread twists (swoon).

rolled pizza.

This is all my favorite flavors, literally rolled into one, and it’s the easiest to throw together.

venetian rolled pizza.

To make rolled pizza for 3, you will need:

  • flour
  • 1 lb. pizza dough (I used store bought)
  • 2 C mozzarella cheese, shredded
  • 5 oz. prosciutto, thinly sliced
  • 1 C torn baby spinach
  • 1 T olive oil
  • sea salt for sprinkling
  • marinara sauce, for dipping

Preheat the oven to 425 degrees.  Roll pizza dough out on a lightly floured surface until it’s about a 12-14 inch-diameter circle, about 1/4 inch thick.  Sprinkle dough with half the cheese, and arrange prosciutto on top in a single layer.  Sprinkle with spinach, and top with the remaining cheese.  Roll dough into a tight log, folding in the ends so it’s as seamless as possible.  Brush dough with olive oil, and sprinkle with sea salt.  Bake, seam-side down, on a parchment lined baking sheet, for 25 minutes, until top is golden brown.  Let cool 10 minutes.  Cut slices with a serrated knife, and dip in marinara sauce.

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