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Name: Sun-Dried Tomato And Olive Focaccia
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 10 oz Refrigerated Pizza Crust; 3 tb Sliced green olives; 3/4 c Salsa; 2 ts Chopped fresh basil or; 3 tb Finely chopped oil-packed; 1/4 c Caesar salad dressing; Fresh basil sprigs; 3 tb Sliced ripe olives

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Sun-Dried Tomato And Olive Focaccia

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

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"  <demoness@bellatlantic.net> on Oct 11, 1998

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Nutrition

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Serving Size: 1 Serving (36g)
Recipe Makes: 16 Servings

Calories: 117
Calories from Fat: 71 (61%)

Amt Per Serving		% DV

	Total Fat 7.9g	10 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.9g
Cholesterol 1.4mg		0 %
Sodium 194mg		7 %
Potassium 58.2mg		2 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 9.6g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 117

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