Roasted Pepper Focaccia
Ingredients:
|
| 1 |
package (13.8 ounces) refrigerated pizza crust |
| 1/4 |
cup Italian salad dressing |
| 2 |
garlic cloves, pressed |
| 1 |
cup (4 ounces) shredded mozzarella cheese, divided |
| 1 |
jar (7 ounces) roasted red peppers, drained, patted dry and chopped |
| 1/2 |
cup sliced pitted ripe olives |
| 1/4 |
cup grated fresh Parmesan cheese |
| 1/2 |
teaspoon Italian seasoning |
Directions:
| Preheat oven to 400°F. Unroll pizza crust lengthwise over bottom of Medium Bar Pan. Using fingertips, press indentations 1/2 inch apart into surface of dough. In small bowl, combine salad dressing and garlic; brush over dough. Sprinkle with half of the mozzarella cheese. Top with peppers and olives. Sprinkle with remaining mozzarella cheese, Parmesan cheese and seasoning. |
| Bake 25-28 minutes or until deep golden brown. Remove from oven; let cool 10 minutes. Cut into squares and serve warm or at room temperature. |
Yield: 8 servings
Nutrients per serving: Calories 230, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 28 g, Protein 10 g, Sodium 730 mg, Fiber less than 1 g
