Name: Sun-Dried Tomato And Olive Focaccia
Ingredients: 10 oz Refrigerated Pizza Crust; 1/4 c Caesar salad dressing; 3 tb Finely chopped oil-packed sun-dried tomatoes, drained; 3 tb Sliced ripe olives; 3 tb Sliced green olives w/pimiento; 2 ts Chopped fresh basil or 1/2 teaspoon dried basil; 3/4 c Salsa; Fresh basil sprigs

When a leader walks into the room, a passion for truth had better enter with him. Authentic leadership does not emerge out of a vacuum. The leadership that matters most is convictional—deeply convictional. This quality of leadership springs from those foundational beliefs that shape who we are and establish our beliefs about everything else. Convictions are not merely beliefs we hold; they are those beliefs that hold us in their grip. We would not know who we are but for these bedrock beliefs, and without them we would not know how to lead.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
		Appetizers, Breads	16	Servings

INGREDIENTS

10	oz	Refrigerated Pizza Crust
1/4	c	Caesar salad dressing
3	tb	Finely chopped oil-packed sun-dried tomatoes, drained
3	tb	Sliced ripe olives
3	tb	Sliced green olives w/pimiento
2	ts	Chopped fresh basil or 1/2 teaspoon dried basil
3/4	c	Salsa
		Fresh basil sprigs

INSTRUCTIONS

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@bellatlantic.net> on Oct 11, 1998

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