Quick & Easy Pesto Focaccia: A Simple Recipe

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.

This recipe appears in: Italian 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