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.
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
* 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