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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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