Pepperoni-Oregano Focaccia the Editors of Publications International, Ltd.
Makes 12 servings
|1||package (10 ounces) refrigerated pizza crust dough|
|1/2||cup finely chopped pepperoni (3 to 3-1/2 ounces)|
|1-1/2||teaspoons finely chopped fresh oregano or 1/2 teaspoon dried oregano|
|2||teaspoons extra-virgin olive oil|
- Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray; sprinkle with cornmeal. Set aside.
- Unroll dough onto lightly floured surface. Pat dough into 12X9-inch rectangle. Sprinkle half the pepperoni and half the oregano over one side of dough. Fold over dough, making 12X4-1/2-inch rectangle.
- Roll dough into 12X9-inch rectangle. Place on prepared baking sheet. Prick dough with fork at 2-inch intervals about 30 times. Brush with oil; sprinkle with remaining pepperoni and oregano.
- Bake 12 to 15 minutes or until golden brown. (Prick dough several more times if dough puffs as it bakes.) Cut into strips.
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