Wisconsin-Style Focaccia With Sun-Dried Tomatoes
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
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 Wisconsin cheese. 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.