Tomato and Artichoke Focaccia

SUBMITTED BY: Red Gold®, Inc.

"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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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (10 ounce) package refrigerator pizza dough
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 (28 ounce) can RED GOLD® WHOLE PEELED TOMATOES or REDPACK® WHOLE PEELED TOMATOES in JUICE
1 (8.5 ounce) can artichoke hearts, drained and quartered
1 cup diced fresh mushrooms
8 ounces feta cheese, crumbled
1/2 cup thinly sliced green bell pepper

DIRECTIONS

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.
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.
Bake focaccia for 20 minutes or until crust is golden brown.

FOOTNOTES

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!