Tomato and Artichoke Focaccia Recipe -
Tomato and Artichoke Focaccia Recipe
  • READY IN 35 mins

Tomato and Artichoke Focaccia

Recipe by  

"Begin with refrigerator pizza dough and top with basil, tomatoes, artichoke hearts, mushrooms and festive feta cheese. The delicious flavor and aroma will delight everyone’s taste buds."

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Original recipe makes 8 servings Change Servings


  1. Preheat oven to 425 degrees F. Lightly grease a 13x9 inch baking pan or 2 (8-inch) cake pans with cooking spray. Unroll pizza dough and press evenly over bottom and up the sides 1 inch.
  2. Brush the dough with olive oil and sprinkle with garlic and basil. Cover with RED GOLD® or REDPACK® WHOLE PEELED TOMATOES, artichoke hearts and mushrooms. Sprinkle with cheese and green bell pepper.
  3. Bake focaccia for 20 minutes or until crust is golden brown.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins


  • Tip:
  • It is believed that the first pizzas were much like the popular round flatbread that we call focaccia. This savory bread, when introduced in the 18th century by the Romans, was topped with oil, garlic, salt and oregano or rosemary. It may very well be that pizza had its beginnings even before that - a type of flatbread topped with a fish paste was found in the ruins of Pompeii!

Reviews More Reviews

Oct 19, 2008

Very Yummy!! I made this in a shallow, round baking dish and it came out perfectly...but you can half the tomato/cheese/pepper!! The amounts given are way too much, I only had to use half to cover it. (I did omit the mushrooms due to personal preference.)

Dec 24, 2012

Delicious! I didn't have bell peppers, so left it out, and I thought along with the other reviewer that a can of tomatoes would be way too much. I actually just sliced one small campari tomato--hubs isn't a fan of cooked tomatoes other than sauce, so I just put it on my side of the pizza. I don't like mushrooms, so I put mushrooms on his side of the pizza, and then we ended up with sides we both liked. I love the artichoke in this--tons of flavor, and makes it hard to miss the tomato sauce. I used the recipe for Grill Dough on here for the crust but baked as directed since I really didn't want to cook outside when it is 37 degrees. Thanks for the recipe!


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 918 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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