16 oz frozen pizza dough, thawed
2 tbsp. grated Parmesan cheese
1-1/2 lbs cherry tomatoes, halved
1 shallot, minced
2 minced garlic cloves
1 tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper
2 cups baby arugula
8 oz shredded mozzarella cheese
1 (3 oz pkg) thinly sliced prosciutto, cut into strips
2 tbsp. fresh basil, torn into small bits

Preheat oven to 425°F.

Roll and stretch dough into a large rimmed baking sheet. Sprinkle with Parmesan cheese. Bake for 14 minutes.

Remove from oven, set aside. Reduce oven temp to 325°F.

Toss together tomatoes, shallot, garlic, vinegar, salt and pepper in bowl. Spread tomato in an even layer in a rimmed baking sheet sprayed with cooking spray, roast for 30 minutes. Remove and gently stir in arugula.

Sprinkle 1 cup mozzarella over dough. Scatter tomato mix over top. Distribute prosciutto over tomatoes. Sprinkle remaining mozzarella over top, bake for 15 minutes. Sprinkle with basil right before serving.

Submitted by: Sherry Monfils