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Fast Pesto Focaccia


Fast Pesto Focaccia

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

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