Tomato Artichoke Focaccia

Name: Tomato Artichoke Focaccia
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 (10 ounce) can refrigerator pizza crust; 1 tablespoon extra virgin olive oil; 2 garlic cloves; 1 tablespoon chopped fresh basil; 1 (28 ounce) can Peeled Plum Tomatoes; 1 (8.5 ounce) can artichoke hearts; 1/2 red onion; 1/2 cup sliced fresh mushrooms; 4 tablespoons chopped fresh rosemary; 8 ounces feta cheese

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Serves:

8 people

Prep Time:

15 minutes

Cook Time:

20 minutes

Dress-up homemade or purchased pizza dough by topping it with fresh mushrooms, artichoke hearts, feta cheese and peeled plum tomatoes. Slice the focaccia into squares and serve it as an appetizer, or even an entrée.

Ingredients

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1 (10 ounce) can refrigerator pizza crust
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh basil
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained and torn into pieces
1 (8.5 ounce) can artichoke hearts, drained and quartered
1/2 red onion, sliced
1/2 cup sliced fresh mushrooms
4 tablespoons chopped fresh rosemary
8 ounces feta cheese, crumbled

Instructions

Preheat oven to 425^o F. Lightly grease a 9 x 13 inch baking pan or 2 (8-inch) cake pans with cooking spray. Unroll pizza dough and press evenly over bottom and up the sides 1 inch.
Brush the dough with olive oil and sprinkle with garlic and basil. Cover with tomatoes, artichoke hearts. onion and mushrooms. Sprinkle with rosemary and cheese.
Bake for 20 minutes or until crust is golden brown.

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Tomato Artichoke Focaccia

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