Cherry Tomato & Prosciutto Focaccia

By erinp

Ingredients

• 16 oz frozen pizza dough, thawed
• 2 TBSP grated Parmesan cheese
• 1 1/2 pounds cherry tomatoes, halved
• 1 large shallot, minced
• 2 garlic cloves, minced
• 1 TBSP balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby arugula
• 8 oz mozzarella cheese, shredded
• 1 package (3oz) thinly sliced prosciutto, cut or torn
• 2 TBSP fresh basil, sliced in ribbons

Details

Servings 8

Preparation

Step 1

1. Heat oven to 425. Roll and stretch dough into a large rimmed baking sheet, at least 15x10x1 inches. Sprinkle with Parmesan cheese and bake at 425 for 14 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 325.

2. While dough is baking, toss together tomatoes, shallot, garlic, vinegar, salt and pepper. Spread tomatoes in an even layer in a rimmed baking sheet and roast at 325 for 30 minutes. Remove from oven and gently stir in arugula.

3. Sprinkle 1 cup of the mozzarella over dough and scatter tomato mixture over top using a slotted spoon. Distribute prosciutto slices over tomatoes. Sprinkle remaining cheese over the top and bake at 325 for 15 minutes. Cool for 5 minutes, then sprinkle with basil.