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Receta Sun Dried Tomato And Olive Focaccia
by Global Cookbook

Sun Dried Tomato And Olive Focaccia
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  Raciónes: 12

Ingredientes

  • 1 x (10-ounce.) can Pillsbury(r) Refrigerated Pizza Crust
  • 1/4 c. purchased Caesar salad dressing
  • 3 Tbsp. finely minced oil-packed sun-dry tomatoes, liquid removed
  • 3 Tbsp. sliced ripe olives
  • 3 Tbsp. sliced pimiento-stuffed green olives
  • 2 tsp minced fresh basil or possibly 1/2 tsp. dry basil leaves
  • 3/4 c. Old El Paso(r) Thick 'n Chunky Salsa, if you like
  •     Fresh basil sprigs, if you like

Direcciones

  1. 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 create 11 x 10 inch rectangle. Brush lightly with 3 Tbsp. of the salad dressing. With fingers or possibly handle of wooden spoon, make indentations in dough every 3 inches.
  2. In small bowl, combine tomatoes, ripe and green olives, minced basil and remaining salad dressing; mix well. Spoon mix over crust; spread proportionately.
  3. Bake at 425 F. for 8 to 12 min or possibly till edges are golden. Cut into rectangles. Arrange on serving platter around bowl of salsa; garnish with basil sprigs. 16 servings