Home & Leisure

The Kitchn: Warm, gooey caprese pizza rolls are a dinner win

By Sheela Prakash, on

1/2 small lemon

1 tablespoon olive oil

1/4 teaspoon kosher salt

Pinch red pepper flakes

All-purpose flour, for dusting

3 ounces thinly sliced prosciutto (about 6 slices)

1 (8-ounce) ball fresh mozzarella cheese (not packed in water)

1. If refrigerated, let 1 pound pizza dough sit out at room temperature for about an hour. Arrange a rack in the middle of the oven and heat the oven to 425 F. Line a rimmed baking sheet with parchment paper.


2. Coarsely chop 1/4 cup loosely packed fresh basil leaves. Mince 2 garlic cloves and place in a medium bowl. Quarter 1 pint cherry tomatoes and add to the bowl. Finely grate the zest of 1/2 small lemon into the bowl (reserve the zested lemon for another use). Add 1 tablespoon olive oil, 1/4 teaspoon kosher salt and a pinch red pepper flakes to the bowl and toss to combine.

3. Dust a work surface lightly with all-purpose flour. Place the pizza dough on the flour and firmly pat it into a rough 6-by-8-inch rectangle. Using a floured rolling pin, roll out the dough as thin as possible, about 10 inches wide and 12 inches long, with a long side closer to you. If the dough starts to spring back as you roll, let it rest for a few minutes, then try again.

4. Arrange 3 ounces thinly sliced prosciutto evenly on the dough, leaving about a 1-inch border at the top and bottom. Use a slotted spoon to scatter the tomato mixture over the prosciutto, leaving any juices in the bowl behind. Sprinkle half of the basil leaves over the tomatoes. Firmly pat 8 ounces fresh mozzarella cheese all over with a paper towel to remove excess moisture, then tear into bite-sized pieces and scatter over the tomatoes.

5. Starting at the long end closest to you, roll up the dough tightly into a log. Pinch the seam in the dough closed. Cut the log crosswise with a serrated knife into 12 pieces. Use a pastry scraper or flat spatula to transfer the rolls cut-side up to the baking sheet, spacing them evenly apart. Tuck any toppings that may have fallen out back between the folds.

6. Bake until the cheese is bubbly and the rolls are light golden brown on top, 20 to 25 minutes. Let cool for 10 minutes on the baking sheet. Sprinkle with the remaining 2 tablespoons chopped fresh basil before serving.

Recipe notes: Leftover rolls can be refrigerated in an airtight container for up to three days. Reheat for 30 to 60 seconds in the microwave.

(Sheela Prakash is a senior contributing food editor for, a nationally known blog for people who love food and home cooking. Submit any comments or questions to




Rhymes with Orange Mike Luckovich Mallard Fillmore Wee Pals Flo & Friends Marshall Ramsey