Free Shipping On All Orders Over $85!

Photo Credit: Elizabeth Newman

Venetian Rolled Pizza (Stromboli)

This delicious rolled pizza stars the flavors of a classic Venetian pizza: mozzarella and prosciutto. It slices up into beautiful spirals, making it a great snack for company - kids and adults alike!


[mv_video doNotAutoplayNorOptimizePlacement="false" doNotOptimizePlacement="false" jsonLd="true" key="wqafmfb6pxocvm1i3anh" ratio="1:1" thumbnail="" title="Giada Makes Stromboli" volume="70"] 

Venetian Rolled Pizza (Stromboli)


dinner Main Course

Prep Time

15 minutes

Cook Time

30 minutes




Giada De Laurentiis

Image of Venetian Rolled Pizza (Stromboli)


  • 1 pound pizza dough, (using Giada's recipe or storebought)

  • 2 cups 8 ounces shredded mozzarella cheese
  • 7 ounces prosciutto, (thinly sliced)
  • 1 cup about 1 1/2 ounces torn baby spinach
  • 1 tablespoon olive oil, ( such as Fratepietro)
  • Kosher salt, (for seasoning)


  1. Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.
  2. On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter 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 spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.



per serving
Amount/Serving % Daily Value
56 grams
28 grams
39 grams
Saturated Fat
15 grams
Trans Fat
1 grams
77 milligrams
1505 milligrams
2 grams
8 grams
Unsaturated Fat
20 grams

1 comment

  • Author's avatar image
    Genevieve Nickerson

    I just made this for New Years Eve as one of my appetizers. It was sooo easy and so delicious! This recipe is a keeper! If only I can post photos in here of the Stromboli. Thank you Giada for sharing this.

Please sign in or create an account to review or comment on recipes.