TOMATO & PROSCIUTTO FOCACCIA
- Cooks . com
- Mar 30, 2016
- 1 min read
TOMATO & PROSCIUTTO FOCACCIA 16 oz frozen pizza dough, thawed 2 tbsp. grated Parmesan cheese 1-1/2 lbs cherry tomatoes, halved 1 shallot, minced 2 minced garlic cloves 1 tbsp. balsamic vinegar 1/2 tsp. salt 1/4 tsp. pepper 2 cups baby arugula 8 oz shredded mozzarella cheese 1 (3 oz pkg) thinly sliced prosciutto, cut into strips 2 tbsp. fresh basil, torn into small bits
Preheat oven to 425°F. Roll and stretch dough into a large rimmed baking sheet. Sprinkle with Parmesan cheese. Bake for 14 minutes.
Remove from oven, set aside. Reduce oven temp to 325°F.
Toss together tomatoes, shallot, garlic, vinegar, salt and pepper in bowl. Spread tomato in an even layer in a rimmed baking sheet sprayed with cooking spray, roast for 30 minutes. Remove and gently stir in arugula.
Sprinkle 1 cup mozzarella over dough. Scatter tomato mix over top. Distribute prosciutto over tomatoes. Sprinkle remaining mozzarella over top, bake for 15 minutes. Sprinkle with basil right before serving.
Comments