New this month
Tomato and Artichoke Focaccia

Tomato and Artichoke Focaccia

"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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Ingredients

35 m servings 225 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 918 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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(R) or REDPACK(R) 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.

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!

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Reviews

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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 cov...

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...