Sunday, 14 November 2010

Prosciutto Mozzarella Pinwheels

Behold the unassuming loaf of bread. Sure, it is handsome and sleek; dotted nonchalantly with coarse salt and pepper, but this loaf of bread has a secret. It contains untold excitement. Okay, not untold because I am telling you. This is some exciting bread!
Tucked inside, all jelly-roll-like, is a pizza. In the shape of a spiral. Cool, eh?
Doesn't that make you feel like a kid again? I thought so.
Don't waste this on the kids though, make it when they are in bed. Or, make them their own. This one is too good to share. It has prosciutto, which clearly will be wasted on them. And spinach, which, even though my kids are grown, only one out of three will willingly eat. Where did I go wrong?
Never mind. I get the cool pinwheel. Now you can too. Feel free to change up the flavours.

Prosciutto Mozzarella Pinwheels
Giada De Laurentiis
for IHCC Kid at Heart
online recipe sourced from Today


    * Flour, for dusting
    * 1 pound purchased pizza dough *I used homemade
    * 2 cups shredded mozzarella cheese
    * 7 ounces prosciutto, thinly sliced
    * 1 cup coarsely chopped baby spinach (about 1 1/2 ounces) *I used frozen, drained well
    * 1 tablespoon olive oil
    * Kosher salt and freshly ground black pepper

*I added sundried tomatoes packed in oil, and used that oil to brush the loaf. 


Preheat the oven to 425 degrees F and position a rack in the lower 1/3 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 1/2 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 until the top is golden brown.

Cool the roll for 3 for 4 minutes, then use a serrated knife to cut it into 3/4-inch slices.
Serving Size

Serves 6-8