• 3 Ratings



  • 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.

  • 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.

  • 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

293 calories; 10 g total fat; 28 mg cholesterol; 772 mg sodium. 35 g carbohydrates; 15 g protein;


3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1