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Tomato Rosemary Focaccia

Name: Tomato Rosemary Focaccia
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1 tube (13.8 ounces) refrigerated pizza crust; 2 tablespoons olive oil; 2 garlic cloves, minced; 1/4 teaspoon salt; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided; 2 to 3 plum tomatoes, thinly sliced; 1 small red onion, thinly sliced

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

"This quick Italian flat bread is a delicious savory snack and is also good with soup or a salad," remarks field editor Dorothy Smith of El Dorado, Arkansas.

Tomato Rosemary Focaccia Recipe photo by Taste of Home

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Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
2 to 3 plum tomatoes, thinly sliced
1 small red onion, thinly sliced

Directions

Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles.

Nutrition Facts

1 piece: 223 calories, 7g fat (1g saturated fat), 0 cholesterol, 536mg sodium, 33g carbohydrate (5g sugars, 1g fiber), 6g protein.

Tomato Rosemary Focaccia

Total Time

Makes

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