Basil Focaccia Wedges
Servings
Ingredients
- 1 1/2 Tbsp canola oil divided 20 mL
- 1 cup thinly sliced green bell pepper 250 mL
- 1/2 cup thinly sliced red onion 125 mL
- 1/2 pkg 8 oz/225 g sliced mushrooms 1/2
- 2 medium cloves garlic minced 2
- 1 pkg 13.8 oz/ 391 g focaccia-style, refrigerated pizza dough 1
- 1/4 tsp dried red pepper flakes 1 mL
- 1/2 cup chopped fresh basil leaves 125 mL
- 2 small plum tomatoes cut into 12 rounds total 2
- 1/2 cup 2 oz/55 g shredded part-skim mozzarella 125 mL
- 2 Tbsp grated Parmesan cheese 30 mL
- 16 pitted kalamata olives chopped 16
Instructions
Preparation
- 1 Preheat oven to 400 F (200 C). Heat 1 Tbsp (15 mL) canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds, and set aside.2 Drizzle remaining 1/2 Tbsp (7 mL) canola oil on a baking sheet. Use fingertips to spread oil evenly.3 Unroll dough onto baking sheet and shape into an 11 x 8-inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.4 Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.5 When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
- Source: canolainfo.org
I make this with these small focaccia squares I get at Fairway, I cut it in half to thin it and put the toppings on the inside, I skip the first baking. So easy and good.