Tasty Planner - Recipe - Prosciutto Mozzarella Spinach Bread by Remerolle

Instructions

Preheat the oven to 425°F.

Roll out pizza dough (not a perfect science since some people enjoy thick and some enjoy thin). Spread dough out to at least 12-16 inches in diameter.

Evenly spread 1 cup of mozzarella on top of the dough. Create another layer on top of the mozzarella with all the prosciutto. Create another layer on top of the prosciutto with spinach (just enough to cover the prosciutto, but add as much or as little as you like). Add a final layer using the last cup of mozzarella.

Roll the dough until none of the inner layers are exposed. Tuck the ends of the rolled bread into and under itself, so that no cheese can escape during the baking process. One trick is to lightly moisten the edges of the dough so when you roll them into itself, the dough forms a sticky bond with itself.

Place the the bread seams side down on parchment paper covered pan. Spread the Olive Oil lightly over the top of the bread, and sprinkle kosher salt and crushed black pepper over the top of the bread. Add salt and crushed Bake Bread for 25 minutes. If the bottom is soggy from the mozzarella used, cook for 5-10 minutes longer.