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Basil Pesto Focaccia

(1 Votes)
Updated September 20, 2016
17 Min
10 Min
27 Min

Whether you enjoy this Basil Pesto Focaccia as an appetizer, snack, or go-along, your tummies will be begging for more. The Italian flavors all blend together for a combination that have the whole gang asking for the bread basket.

What You'll Need:
  • 2 tablespoons cornmeal
  • 1 (10-ounce) can refrigerated pizza crust
  • 1 cup fresh basil (see note)
  • 1/2 cup walnuts or pine nuts
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 plum tomatoes, thinly sliced
  • 1/2 cup (2 ounces) shredded provolone or Italian-blend cheese
What To Do:
  1. Preheat the oven to 450 degrees. Sprinkle cornmeal onto a lightly greased baking sheet. Unroll pizza crust over cornmeal. Bake 5 minutes or until golden brown.

  2. Make pesto by processing basil and next 5 ingredients in a blender or food processor until blended, stopping to scrape down sides. Spread pesto evenly over crust.

  3. Arrange tomato slices over pesto. Sprinkle with cheese.

  4. Bake 5 minutes or until cheese is melted. Cut into squares, and serve immediately.


No time to make pesto? No problem. Skip those ingredients, and use 1/3 cup prepared pesto instead. You'll find it with canned tomato products or pasta sauces in the supermarket.

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