Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Focaccia with Sun-Dried Tomatoes

Servings: 6

Ingredients:

2 ounces Wisconsin asiago cheese, shredded
2 ounces Wisconsin provolone cheese, shredded
1 can (10 ounces) refrigerated pizza crust
1/2 cup sun dried tomato tapenade

Cooking Directions:

Lightly spray a 13x9 inch baking pan with nonstick cooking spray. Unroll pizza crust according to package directions, and gently press to fit pan. Use the back of a spoon to spread a thin layer of tapenade evenly over the dough; sprinkle with cheeses. Bake for 15 to 18 minutes at 425° F (400° F if using glass baking dish) or until cheeses are melted and crust is golden brown. Cool slightly. Cut into wedges.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.