Rustic Focaccia Recipe
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Rustic Focaccia

2 packages (10 ounces each) refrigerated pizza crust
2 tablespoons olive oil
1 teaspoon Pantry Italian Seasoning Mix
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese, divided
1 can (3.25 ounces) pitted ripe olives, drained and sliced
1/2 cup chopped onion
2 plum tomatoes, thinly sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
Additional Italian Seasoning Mix

Preheat oven to 400�F. 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(R), 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(R). Spread oil mixture evenly over crust using scraper; top with 3/4 cup of the mozzarella cheese.

Slice olives using Egg Slicer Plus(R). 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 Deluxe Cheese Grater; sprinkle with additional seasoning mix.

Bake 23-26 minutes or 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.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 150, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 18 g, Protein 6 g, Sodium 350 mg, Fiber less than 1 g

Cook's Tip: Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

Source: Pampered Chef

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