Sun-Dried Tomato And Olive Focaccia

Categories: Appetizers, Breads
Yield: 16 Servings

10 oz Refrigerated Pizza Crust
1/4 c Caesar salad dressing
3 tb Finely chopped oil-packed
-sun-dried tomatoes, drained
3 tb Sliced ripe olives
3 tb Sliced green olives
-w/pimiento
2 ts Chopped fresh basil or
-1/2 teaspoon dried basil
3/4 c Salsa
Fresh basil sprigs

Prep Time: 15 minutes (Ready in 30 minutes)

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.

In small bowl, combine tomatoes, ripe and green olives, chopped basil and
remaining salad dressing; mix well. Spoon mixture over crust; spread
evenly.

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.

16 servings

Posted to MM-Recipes Digest by "Paula M. Wachter"
on Oct 11, 1998

-----

----------