Post by fishfarmer on Mar 7, 2010 9:59:25 GMT -5
This is a Giada De Laurentiis recipe, simple but could use some additions.
Flour, for dusting
1 pound pizza dough
2 cups 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
parchment paper
large cookie sheet, about 20" long.
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 circle(original recipe calls for this, I like to make it more of a retangle for even rolling) 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 side of the retangle and roll the dough up in a thin cylinder, 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. Let cool for 15 minutes. Using a serrated knife, cut the pizza into 3/4 inch pieces and serve.
Works well as appetizers with a dipping sauce, was a winner for me at a recent party. For the budget minded consumer, I've used regular thin sliced ham and could probably do wonders with rosemary ham. I think the addition of fresh basil and some red pepper would add more spice to it.
Flour, for dusting
1 pound pizza dough
2 cups 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
parchment paper
large cookie sheet, about 20" long.
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 circle(original recipe calls for this, I like to make it more of a retangle for even rolling) 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 side of the retangle and roll the dough up in a thin cylinder, 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. Let cool for 15 minutes. Using a serrated knife, cut the pizza into 3/4 inch pieces and serve.
Works well as appetizers with a dipping sauce, was a winner for me at a recent party. For the budget minded consumer, I've used regular thin sliced ham and could probably do wonders with rosemary ham. I think the addition of fresh basil and some red pepper would add more spice to it.
