Tomato and Artichoke Focaccia with Feta

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* Exported from MasterCook *

 

Tomato and Artichoke Focaccia with Feta

 

Recipe By :Knight Ridder News 05-02-01

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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cooking spray

16 ounces refrigerated pizza crust dough

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon dried basil

14 1/2 ounces canned chunky tomatoes (pasta style)

8 1/2 ounces drained and quartered artichoke hearts

4 ounces canned mushroom slices

8 ounces crumbled feta cheese

1/2 cup thinly sliced green bell pepper

 

Heat oven to 425F. Lightly grease a 13x9-inch baking pan with cooking spray.

Press store-bought refrigerated pizza dough evenly over bottom and about 1 inch

up sides of prepared pan. Brush dough with olive oil, and sprinkle with minced

garlic and basil.

 

Cover pizza dough with canned tomatoes, artichokes and mushrooms. Sprinkle with

feta and bell pepper.

 

Bake focaccia about 20 minutes until crust is golden brown.

 

Source:

" Steel Packaging Council, American Iron and Steel Institute "

S(Illustration):

" http://www.globalgourmet.com/food/foodday/fd0697/fd062797.html "

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Per Serving (excluding unknown items): 276 Calories; 10g Fat (31.9% calories

from fat); 11g Protein; 36g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol;

962mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 2130706543 0 0 0 0 1408 42 0 0 2236

 

 

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