Cherry Tomato and Prosciutto Focaccia

Cherry Tomato and Prosciutto Focaccia
Servings: 8 Prep 15 mins Bake 425°F 14 mins Bake 325°F 45 mins


  • 16 ounces frozen pizza dough, thawed
  • 2 tablespoons grated Parmesan cheese
  • 1 1/2 pounds cherry tomatoes, halved
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups baby arugula
  • 8 ounces mozzarella cheese, shredded
  • 1 package (3 ounces) thinly sliced prosciutto, cut or torn lengthwise into 1/2-inch strips
  • 2 tablespoons fresh basil, sliced into ribbons

Make It

1. Heat oven to 425 degrees F. Roll and stretch dough into a large rimmed baking sheet, at least 15 x 10 x 1 inches. Sprinkle with Parmesan cheese and bake at 425 degrees F for 14 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.

2. While dough is baking, toss together tomatoes, shallot, garlic, vinegar, salt and pepper in a medium-size bowl. Spread tomatoes in an even layer in a rimmed baking sheet and roast at 325 degrees F 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 mozzarella over top and bake at 325 degrees F for 15 minutes. Cool on wire rack 5 minutes, then sprinkle with basil.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 293, Fat, total (g): 10, chol. (mg): 28, sat. fat (g): 5, carb. (g): 35, fiber (g): 2, pro. (g): 15, sodium (mg): 772, Percent Daily Values are based on a 2,000 calorie diet.