food Tomato and Artichoke Focaccia recipe
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Tomato and Artichoke Focaccia recipe
    8 servings

Ingredients:

  • Vegetable cooking spray
  • 1 (10 ounce) container refrigerated pizza dough
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried basil
  • 1 (14.5 ounce) can pasta-style chunky tomatoes, drained
  • 1 (8.5 ounce) can artichoke hearts, drained and quartered
  • 1 (4 ounce) can sliced mushrooms, drained
  • 8 ounces feta cheese, crumbled
  • 1/2 cup thinly sliced red or green bell pepper

    Instructions:

  • Heat oven to 425 degrees F.
  • Lightly grease a 13- by 9-inch baking pan with cooking spray.
  • Unroll pizza dough and press evenly over bottom and about 1-inch up sides of prepared pan.
  • Brush dough with olive oil; sprinkle with garlic and basil.
  • Cover with drained tomatoes, artichoke hearts and mushrooms.
  • Sprinkle with feta cheese and sliced bell pepper.
  • Bake pizza about 20 minutes until crust is golden brown.



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