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!

  • prep time 15 min
  • total time 30 min
  • ingredients 8
  • servings 16

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    80
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    280mg
    280%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    1g
    1%
      Sugars
    1g
    1%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    4%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 1/2 Vegetable; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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