Sun-dried Tomato And Olive Focaccia
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Breads | 16 | Servings | ||
INGREDIENTS
| 10 | oz | Refrigerated Pizza Crust |
| 1/4 | c | Caesar salad dressing |
| 3 | T | Finely chopped oil-packed |
| sun-dried tomatoes | ||
| drained | ||
| 3 | T | Sliced ripe olives |
| 3 | T | Sliced green olives |
| w/pimiento | ||
| 2 | t | Chopped fresh basil or |
| 1/2 teaspoon dried basil | ||
| 3/4 | c | Salsa |
| Fresh basil sprigs | ||
| servings |
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. Posted to MM-Recipes Digest by "Paula M. Wachter" <demoness@bellatlantic.net> on Oct 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 233.1mg
Potassium: 176.4mg
Carbohydrates: 11.9g
Fiber: 2.1g
Sugar: <1g
Protein: 2.9g