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Fast Pesto Focaccia
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Fast Pesto Focaccia
Prep and Cook Time: 20 minutes
Yield: Makes 16 servings
Ingredients:
1
can (10 ounces) refrigerated pizza crust dough
2
tablespoons prepared pesto
4
sun-dried tomatoes (packed in oil), drained
Preparation:
1.
Preheat oven to 425°F. Lightly grease 8-inch square baking pan. Unroll pizza dough. Fold in half; press gently into pan.
2.
Spread pesto evenly over dough. Chop tomatoes or snip with kitchen scissors; sprinkle over pesto. Press tomatoes into dough. Using wooden spoon handle, make indentations in dough every 2 inches.
3.
Bake 10 to 12 minutes or until golden brown. Cut into 16 squares. Serve warm or at room temperature.
Nutritional Information:
| Serving Size: 1 focaccia square | |
| Carbohydrate | 26 g |
| Cholesterol | 1 mg |
| Total Fat | 6 g |
| Calories from Fat | 29 % |
| Calories | 185 |
| Protein | 5 g |
| Sodium | 312 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1 |
This recipe appears in: Italian
