Sun Dried Tomato And Olive Focaccia Recipe

Ingredients

1

                        can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust

1/4

cup purchased Caesar salad dressing

3

tablespoons finely chopped oil-packed sun-dried tomatoes, drained

3

tablespoons sliced ripe olives

3

tablespoons sliced pimiento-stuffed green olives

2

teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves

3/4

cup Old El Paso™ Thick ’n Chunky Salsa, if desired

Fresh basil sprigs, if desired

Preparation

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.