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Focaccia with Sun-Dried Tomatoes

Servings: 6


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.

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