Focaccia Antipasto

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 This recipe is from Pillsbury - I love focaccia and ended up with an unused Pillsbury crust so this was a perfect use. 



  • 1/2cup olive oil
  • 8oz thinly sliced prosciutto, chopped
  • 1/2cup finely chopped shallots (about 3 oz)
  • 1tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves
  • 1/4teaspoon garlic salt
  • 2cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1/2cup Italian or kalamata olives, chopped
  • 1cup shredded mozzarella cheese (4 oz)

Steps

  • 1
    Heat oven to 350°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add prosciutto, shallots and chopped rosemary; cook 6 to 8 minutes, stirring constantly, until shallots are tender and prosciutto is browned.
  • 2
    Spread 4 tablespoons of the oil over bottom of 13x9-inch pan; sprinkle with 1/8 teaspoon of the garlic salt.
  • 3
    Unroll 1 can of dough; place in pan. Gently stretch and press dough to cover bottom of pan. Make impressions over top of dough with fingertips. Spread prosciutto mixture evenly over dough; sprinkle with olives and cheese.
  • 4
    Unroll remaining can of dough; carefully place over filling in pan. Drizzle with 2 tablespoons oil; carefully stretch to sides of pan to cover filling completely. Make impressions over top of dough with fingertips. Sprinkle with remaining 1/8 teaspoon garlic salt.
  • 5
    Bake 32 to 36 minutes or until golden brown. Drizzle with remaining 1 tablespoon oil. If desired, sprinkle with additional rosemary leaves. Let stand 5 minutes. To serve, cut into 4 rows by 4 rows.

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