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)
Preparation
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.
Spread 4 tablespoons of the oil over bottom of 13x9-inch pan; sprinkle with 1/8 teaspoon of the garlic salt.
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.
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.
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.
