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Sun-Dried Tomato and Olive Focaccia


Yield: 16 Servings

10 oz Refrigerated Pizza Crust
1/4 c Caesar salad dressing
3 tablespoon finely chopped oil-packed sun-dried tomatoes, drained
3 tablespoon sliced ripe olives
3 tablespoon sliced green olives with pimiento
2 teaspoon chopped fresh basil or 1/2 teaspoon dried basil
3/4 c Salsa
Fresh basil sprigs

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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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