After discovering the elegantly named and plated, ‘dick pizza,’ in Moncalvo a few years ago, we’ve been chasing it down menus ever since. That said, it’s not a lot of places, save for Al Profeta, tucked away on a side street in Venice. In a half romantic gesture, half clean out the fridge pre-move, I decided to concoct our own for our anniversary. Seeking the technical inspiration online, I ran into Giada’s “Venetian Rolled Pizza” recipe and went from there to create the below delight. I’m a little concerned that The Husband says it’s one of the best things I’ve made, considering it requires no actual cooking skill. I like to think it’s the memory the fun apero snack invokes, rather than the culinary genius, or lack thereof, needed to create it.
….yup!…
Venetian Rolled Pizza
- One sheet of thin-style pizza dough
- Approximately 10 slices of proscuitto
- 400g fresh mozzarella, drained and cut into slices
- Shredded mozzarella, shaved Parmesan, or other cheese that’s just kickin’ around the fridge
- 3 c. arugala
- 2 T. olive oil, mixed with salt and pepper
- Preheat oven to 425F/218C.
- Line a baking tray with parchment paper, set aside.
- On a floured surface, roll pizza dough as thin as possible. Flour more if necessary to ensure the dough is not sticking to the countertop.
- Place slices of prosciutto on the pizza dough. Then dot with fresh mozzarella, shredded cheeses if using, and finally arugula.
- Taking the long side of the dough, curl the end under and tightly roll the dough into a log shape.
- Gently lift the dough log and place it seam side down on the parchment lined baking tray.
- With a pastry brush, coat the log with olive oil mixture.
- Bake 20-25 minutes.
- Remove from oven and allow to cool about 10 minutes before slicing into ~1″ pieces.