If you’ve been a Fallon’s Cucina reader since I started almost 2 years ago, then you might remember the Venetian Rolled Pizza I made for a Saturday night UFC event at my best friend’s house. This is a Giada De Laurentiis recipe I found on Food Network. You could easily add any ingredients to the rolled up pizza but I love the simplicity of spinach, prosciutto and mozzarella. I was actually rummaging through my book of recipes I have and I saw this recipe. I’ve been in the mood for pizza and it is a whole lot cheaper to make it at home! You just need REALLY good pizza dough. Luckily I’ve heard Publix makes a killer Italian pizza dough, so I picked a few up while shopping the other day. Delicious, delicious, delicious. I wish they had whole wheat pizza dough but I will settle for this. I would of made my own dough but I don’t have one of those nifty counter mixers anymore!
The Venetian Rolled Pizza tastes like something you would order in a restaurant. My boyfriend really like it but wanted a red sauce to dip his slices in. Which wouldn’t be a bad idea. So here is to making an old recipe once again and probably better photos this time around too! I’m going to go ahead and type it up but you can also view it over HERE as well.
Venetian Rolled Pizza
From Giada De Laurentiis
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 tablespoon olive oil
Kosher salt, for seasoning
Position an oven rack in the lower 1/3 of oven and preheat to 425 degrees F.
On a lightly floured work surface, roll out the pizza 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 olive oil and season with 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 served.
After dinner we had 2 slices left. Oops ;) I only was able to get 10 slices out of it, probably because I didn’t have a rolling pin, so I couldn’t stretch it out enough!