Serves 6 to 8
Flour for dusting
1 purchased pizza dough
2 cups shredded mozzarella cheese
7 ounces prosciutto, thinly sliced
1 cup coarsley chopped baby spinach (about 1 1/2 ounces)
1tablespoon olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 425* and position a rack in the lower third of the oven. Line a baking sheet with parchment paper
On a lightly floured work surface, roll out the pizza dough into a 12-to 14-inch circle, about 1/4 inch thick. Sprinkle half of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the chopped spinach, then top with the remaining cheese.
Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam side down, on the baking sheet and bake for 25 minutes, or until the top is golden brown.
Cool the roll for 3 or 4 minutes, then use a serrated knife to cut it into 3/4-inch wide slices.
It is once again Friday and I am sharing this recipe with others participating in Foodie Friday, our host is Michael Lee at Designs by Gollum. Take a look at some of the other recipes by clicking here.