- 1 pound purchased pizza dough
- 2 cup shredded mozzarella cheese
- 7 ounce prosciutto, thinly sliced
- 1 cup coarsely chopped baby spinach(about 1 1/2 ounces)
- 1 tablespoon olive oil
Preheat the oven to 425 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.