Rustic Focaccia
2 (10-oz) pkg refrigerated pizza crust 3.25 oz can pitted ripe olives, drained and sliced
2 Tbsp olive oil ½ cup chopped onion
1 tsp Pantry Italian Seasoning Mix 2 plum tomatoes, thinly sliced
2 garlic cloves, pressed ¼ cup grated fresh Parmesan cheese
1 cup shredded mozzarella cheese, divided Additional Italian Seasoning Mix
Preheat oven to 400º. Unroll both packages of pizza dough and arrange side by side on Large Round Stone, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of Baking Stone, pressing seams to seal. In Classic Batter Bowl, combine oil, seasoning mix and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper. Spread oil mixture evenly over crust using scraper; top with 3/4 cup of the mozzarella cheese. Slice olives using Egg Slicer Plus. Chop onion using Food Chopper. Thinly slice tomatoes using Utility Knife. Sprinkle olives and onion over dough; top with tomatoes and remaining mozzarella cheese. Grate Parmesan cheese over dough using Rotary Grater; sprinkle with additional seasoning mix. Bake 23 to 26 minutes of until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares using Pizza Cutter; serve using Mini-Serving Spatula. Makes 16 servings.
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