Prosciutto, Mozzarella, And Roasted Pepper Pinwheels


cornmeal, for dusting
3 tablespoons olive oil, divided
1 small onion, sliced into rings
2 cloves garlic, minced
Roasted peppers from 7.25-ounce jar, sliced into strips 
1 pound pizza dough, store-bought or homemade
flour, for dusting
2 tablespoons tomato paste
1/4 pound thinly sliced prosciutto
Fresh mozzarella, sliced or grated (I used 10 small balls, but use as much or as little as you like)
Kosher salt


Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and lightly dust it with cornmeal.

Heat 2 tablespoons of olive oil in medium pan over medium-high heat. Add onions, and saute until soft. Add garlic. Saute for another minute or two, or until onions begin to brown. Remove to a plate, and set aside. Toss pepper strips in the pan, and saute just until warmed (optional). Add to plate with onions and garlic, and set aside.

On lightly floured countertop, roll dough out into a roughly 12- by 18-inch rectangle.

Spread tomato paste evenly over dough. Top with slices of prosciutto. Arrange onions, garlic, and peppers over prosciutto. Top with mozzarella pieces.

With the long side in front of you, roll the dough into a cylinder, tucking in the ingredients as you roll. You will probably have some dough hanging at each end. Just tuck it under the cylinder, being sure to close any openings so nothing leaks out.

Transfer the cylinder to prepared baking sheet. Brush all over with the remaining tablespoon of olive oil. Lightly sprinkle with salt.

Bake for 20 to 25 minutes, or until dough is golden brown all over, turning the pan once halfway through.

Cool for about 5 minutes. Cut into approx. 1-inch wide slices using a serrated knife.

Have leftovers? Arrange slices on a cooling rack set in a baking sheet. Reheat in a 350-degree oven for about 10 minutes. Turn slices over, and pop them back in the oven. Turn oven up to 425 degrees, and heat for about another 10 minutes, or until slices reach your desired crispness (we liked them crispy).
-Delicious Dishings