Lunch: Tomato Rosemary Focaccia Recipe
Ingredients
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
2 to 3 plum tomatoes, thinly sliced
1 small red onion, thinly sliced
Instructions
Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425 ° for 12-15 minutes or until golden. Cut into rectangles.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
