Sun-dried tomato and olive focaccia

Yield: 16 Servings

Measure 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
\N \N Fresh basil sprigs

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

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