Tuesday, September 17, 2013

Cherry Tomato and Prosciutto Foccacia

I grabbed this one right away when Salsa posted it, I'm a huge fan of Prosciutto and I planted a bunch of Sweet 100 plants this year.    I'm impatient by nature, and I decided I could not wait for my tomatoes and picked up a nice container of grape tomatoes at the grocery store.  

I did not go with store bought dough, I used my go-to pizza dough.   Cookbookmom recommended this QC recipe to me and I've never looked back.   http://www.tasteofhome.com/recipes/Soft-Garlic-Breadsticks   It's great because it's done in the bread machine, and it freezes very well.

This recipe is a little fidgety, first bake the crust, then roast the tomatoes, then top it off with the cheese, tomatoes and proscuitto and bake it again.     But it was well worth the wait!   The tomatoes melt down and carmelize a little and the proscuitto that's exposed gets crisp and super yummy.   


This would be great cut into appetizer size portions, or served pizza wedge style with a tossed salad as a main meal.   It definitely will be going into regular rotation here  :)   Thank you Salsa!


                     
* Exported from MasterCook *

                   CHERRY TOMATO & PROSCIUTTO FOCACCIA

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                oz  frozen pizza dough -- thawed-- Used soft garlic breadsticks recipe
  2                tbs  grated Parmesan cheese
  1 1/2         pounds  cherry tomatoes -- halved-- used grape tomatoes
  1              large  shallot -- minced- used dried Penzey's
  2                     garlic cloves -- minced
  1                 tb  balsamic vinegar
     1/2           tsp  salt
     1/4           tsp  pepper
  2               cups  baby arugula -- (omitted)
  8                 oz  mozzarella cheese -- shredded-- used part skim
  1                pkg  thinly sliced prosciutto -- (3 oz) cut lengthwise into strips
  2                tbs  basil -- sliced into ribbons-- used dried


(Heat oven to 425 degrees). Roll and stretch dough into a large rimmed baking
sheet. Sprinkle with Parmesan and (bake 14 min.) or until lightly browned.
Remove from oven and set aside. Reduce oven temp to 325 degrees. Toss together
tomatoes, shallot, garlic, vinegar, salt and pepper in a bowl. Spread tomatoes
in an even layer in a rimmed baking sheet and (roast 30 min.). Remove from oven
and stir in arugula.
Sprinkle 1 cup mozzarella over dough and scatter tomato mixture over top.
Distribute prosciutto slices over tomatoes. Sprinkle remaining mozzarella over
top and (bake 15 min.) Cool 5 min. then sprinkle with basil, then serve.

MAKES 8 SERVINGS OF FOCACCIA...

NOTES : From Salsa, TOH
http://www.familycircle.com/recipes/healthy-eating/family-dinners/spring-dinners/?page=3 

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