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TerryAnn Moore
Oaklyn, New Jersey
Sun-Dried Tomato and Olive Focaccia
Unexpected drop-in guests? The surprise will be on them when you pull an appetizer like this one out of the oven!
Sun-Dried Tomato and Olive Focaccia
- Prep Time 15 min
- Total 30 min
- Ingredients 8
- Servings 16
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1/4 cup purchased Caesar salad dressing
- 3 tablespoons finely chopped oil-packed sun-dried tomatoes, drained
- 3 tablespoons sliced ripe olives
- 3 tablespoons sliced pimiento-stuffed green olives
- 2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves
- 3/4 cup thick & chunky salsa, if desired
- Fresh basil sprigs, if desired
Instructions
-
Step1Heat 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.
-
Step2In small bowl, combine tomatoes, ripe and green olives, chopped basil and remaining salad dressing; mix well. Spoon mixture over crust; spread evenly.
-
Step3Bake 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.
Nutrition
80
Calories
3g
Total Fat
2g
Protein
10g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 4%
- 4%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 1/2 Vegetable; 1/2 Fat;
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