Fast Pesto Focaccia
Prep and Cook Time 20 minutes
Makes 16 servings
|1||can (10 ounces) refrigerated pizza crust dough|
|2||tablespoons prepared pesto|
|4||sun-dried tomatoes (packed in oil), drained|
- Preheat oven to 425°F. Lightly grease 8-inch square baking pan. Unroll pizza dough. Fold in half; press gently into pan.
- 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.
- Bake 10 to 12 minutes or until golden brown. Cut into 16 squares. Serve warm or at room temperature.
|Serving Size:||1 focaccia square|
|Calories from Fat||29 %|
|Total Fat||6 g|
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