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Roasted Pepper Focaccia


  • 1 pkg (13.8 oz/283 g) refrigerated pizza crust
  • 1/4 cup (50 mL) Italian salad dressing
  • 2   garlic cloves, pressed
  • 1 cup (250 mL) shredded mozzarella cheese (4 oz/125 g), divided
  • 1/2 cup (125 mL) roasted red peppers, drained, patted dry and chopped
  • 1/2 cup (125 mL) sliced pitted ripe olives
  • 1/4 cup (50 mL) grated fresh Parmesan cheese (1 oz/30 g)
  • 1/2 tsp (2 mL) Italian seasoning


  1. Preheat oven to 400°F (200°C). Unroll pizza crust lengthwise over bottom of Medium Bar Pan. Using fingertips, press indentations 1/2 inch (1 cm) apart into surface of dough. In small bowl, combine salad dressing and garlic; brush over dough. Sprinkle with half of the mozzarella cheese. Top with peppers and olives. Sprinkle with remaining mozzarella cheese, Parmesan cheese and seasoning.

  2. Bake 25-28 minutes or until deep golden brown. Remove from oven; cool 10 minutes. Cut into squares and serve warm or at room temperature.


  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 220, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 26 g, Protein 10 g, Sodium 710 mg, Fiber less than 1 g

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