FOOD NEWS
Giada De Laurentiis' Venetian Pizza Starts With Store-Bought Dough
BY STEPHANIE FRIEDMAN
To simplify the process of cooking Venetian pizza (aka stromboli) at home, chef Giada De Laurentiis likes to use store-bought dough, saving hours of time and effort.
First, roll out your dough and sprinkle mozzarella cheese. For a drippier final product, feel free to spread a layer of marinara, pesto, or even Alfredo on your rolled-out dough.
All the other ingredients should go in layers instead of being scattered around like a classic pizza. De Laurentiis uses spinach and prosciutto in between rounds of mozzarella.
When the fillings are good to go, roll the store-bought dough
like a burrito, seal off both
ends, cut slits across the top,
and bake until everything is
nice and gooey.