Sun-Dried Tomato and Olive Focaccia

(6)
  1 reviews
  • 15|min prep time
  • 30|min total time
  • 8 ingredients
  • 16 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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