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!

–

Save & Share

Servings 16

false

( 6 ) Ratings

6 Ratings

5 Stars 13%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

6376748d-6bcf-47bb-aa9d-0a23c6a62311

Bake-Off® Contest 38, 1998

TerryAnn Moore

Oaklyn, New Jersey

ingredients 8
Prep Time 15 min
Total Time 30 min

Ingredients

1: (13.8-oz.) can Pillsbury® refrigerated classic 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 Old El Paso® Thick 'n Chunky Salsa, if desired

: Fresh basil sprigs, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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 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.
2 In small bowl, combine tomatoes, ripe and green olives, chopped basil and remaining salad dressing; mix well. Spoon mixture over crust; spread evenly.
3 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.