Tomato Rosemary Focaccia
1 tube (10 oz.) refrigerated pizza crust
2 tbsp olive or vegetable oil
2 garlic cloves, minced
1/4 tsp salt
1 tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed, divided
2 to 3 plum tomatoes, thinly sliced
1 small red onion, thinly sliced
Unroll pizza crust into a greased baking sheet. Combine the oil, garlic, salt and half the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425F for 12-15 minutes or until golden brown. Cut into rectangles. Makes 6 servings.
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