Stromboli stars the flavors of a classic Venetian pizza: mozzarella and prosciutto. It slices up into beautiful spirals, making it a great snack for company
Serves
INGREDIENTS
1 pound pizza dough, (using Giada’s recipe or storebought)
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, (such as Fratepietro)
Kosher salt, (for seasoning)
INSTRUCTIONS
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.
