Saturday, June 26, 2010
After 6 weeks I finally have my camera back, so now I can post recipes again. It was a strange making food, plating it and eating it while it was still hot. You guys missed a bunch of delicious recipes I made with pesto like shrimp pasta, Caprese salad and an awesome vegetable soup with eggplant. Maybe I'll make another batch of pesto and take pictures this time. I did sneak a little pesto into todays recipe so you wouldn't miss out completely. I was thinking of turning my culinary adventures to tomatoes as we seem to be heading for a bumper crop. I already picked about a pint and a half of cherry tomatoes and we had 2 Romas ready but something got to them before I did.
I wanted to do something fun today so I made a savory pinwheel, Prosciutto and Mozzarella. They are based on a recipe by Giada de Laurentiis, but I had to make my modifications. I thought her recipe seemed a little lack luster and dry so here is my version of Giada's
Prosciutto and Mozzarella Pinwheels
1 pound pizza dough
2 cups shredded mozzarella cheese
7 ounces Prosciutto
1 cup spinach coarsely chopped
1 tbs pesto
1 tbs olive oil
Kosher Salt and freshly ground Pepper to taste
Marinara for dipping
Preheat oven to 425˚ degrees fahrenheit.
Roll the pizza dough out to a 12 to 14 inch rectangle about 1/4 inch thick (a circle will work but dough won't be as even when cutting.
Sprinkle 1 cup of mozzarella on the dough. leaving a little space on all 4 sides. Dot the cheese with the pesto, more is not better you don't want it to get runny or to moisten the dough. Then cover with the prosciutto. Now sprinkle chopped spinach. Finally spread the rest of the mozzarella on the spinach.
Roll the dough into a cylinder and tuck the ends under to prevent leaking. Place on a foil lined cookie sheet that has been sprayed with no stick spray seam side down, if you have parchment or a Silpat these will work as well. Lightly cover the roll with olive oil, then sprinkle with salt and pepper. Bake until the top is golden brown, about 25 minutes.
Let it cool for 5 minutes then cut in 3/4 inch segments. Cutting will be easier if you use a serrated knife. I served with marinara sauce for dipping. Good enough for adults but kids love the dipping bread or "Pizza Pinwheels".