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Focaccia Antipasto

Name: Focaccia Antipasto
Prep time: 30 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Italian
Ingredients: 1/2 cup olive oil; 8 oz thinly sliced prosciutto, chopped; 1/2 cup finely chopped shallots (about 3 oz); 1 tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves; 1/4 teaspoon garlic salt; 2 cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust; 1/2 cup Italian or kalamata olives, chopped; 1 cup shredded mozzarella cheese (4 oz)

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Prep 30 min
Total 1 hr 10 min
Ingredients 8
Servings 16

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Two classic Italian appetizers join forces in one easy recipe for a dish your party guests won’t soon forget. A savory mixture of prosciutto, shallots, rosemary, olives and mozzarella cheese gets sandwiched between two layers of Pillsbury™ refrigerated classic pizza crust. The fresh dough is brushed with olive oil and seasonings before baking, resulting in bread that’s crispy and golden on the outside, but soft and chewy on the inside. This impressive-looking recipe is sure to become the most-requested item on your appetizer platter.

By Pillsbury Kitchens

Updated Nov 13, 2018

Bake-Off® Contest 49, 2019

Terri Dougherty
Orlando, Florida

Ingredients

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

Make With

Pillsbury Pizza Crust

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.

Nutrition Information

170 Calories, 11g Total Fat, 6g Protein, 13g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 170

Calories from Fat: 90

Total Fat: 11g; 16%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 10mg; 4%

Sodium: 430mg; 18%

Potassium: 85mg; 2%

Total Carbohydrate: 13g; 4%

Dietary Fiber: 0g; 0%

Sugars: 2g

Protein: 6g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Growing up, my grandmother, Nonie, was my world. She taught me to garden, sew, cook, and—my favorite Nonie pastime—bake. My mom was a single mom and worked full-time as a teacher. Nonie filled in to help when mom was working or (understandably) too exhausted from raising us kids and working. I spent a lot of time in Nonie's kitchen watching her effortlessly turn out one delicious family recipe after another—recipes all passed down from her mother. Two of my favorite appetizer treats Nonie would make were focaccia (she called it "Italian bread") and antipasto, which was made up of plates filled with Italian meats, cheese and olives that we cured in her kitchen. Years later, when I had my two children and was a busy single mom, Nonie and I made focaccia and antipasto whenever I visited (I moved 3,000 miles away). Nonie is now gone, and I miss her terribly, but I am still baking her focaccia with my own updated recipe using Pillsbury™ refrigerated classic pizza crust. And, I've elevated the recipe to include my second favorite appetizer: antipasto. This recipe is enjoyed by my growing family every time my kids visit (life goes in a full circle; one child now lives 3,000 miles away). This is the first year we will not all be spending Thanksgiving together, but I'll be making this recipe for my new husband and my kids will be making it for their new family of friends. This recipe is not just filled with memories, it is filled with flavor. All of the ingredients are easily found in any grocery store, the steps are easy and fast and the result is a true show stopper. I hope you enjoy my family's Focaccia Antipasto.