Sun-dried tomato and olive focaccia
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Refrigerated Pizza Crust |
| ¼ | cup | Caesar salad dressing |
| 3 | tablespoons | Finely chopped oil-packed sun-dried tomatoes, drained |
| 3 | tablespoons | Sliced ripe olives |
| 3 | tablespoons | Sliced green olives w/pimiento |
| 2 | teaspoons | Chopped fresh basil or 1/2 teaspoon dried basil |
| ¾ | cup | Salsa |
| Fresh basil sprigs | ||
Directions
Prep Time: 15 minutes (Ready in 30 minutes) Heat oven to 425 F. Lightly grease cookie sheet. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 11x10-inch rectangle. Brush lightly with 3 tablespoons of the salad dressing. With fingers or handle of wooden spoon, make indentations in dough every 3 inches.
In small bowl, combine tomatoes, ripe and green olives, chopped basil and remaining salad dressing; mix well. Spoon mixture over crust; spread evenly.
Bake at 425 F. for 8 to 12 minutes or until edges are golden brown. Cut into rectangles. Arrange on serving platter around bowl of salsa; garnish with basil sprigs.
16 servings
Posted to MM-Recipes Digest by "Paula M. Wachter" <demoness@...> on Oct 11, 1998