Basil Pesto Focaccia
- 17 Min
- COOK TIME
- 10 Min
- READY IN
- 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)
cup walnuts or pine nuts
1 tablespoon olive oil
1 clove garlic
3 plum tomatoes, thinly sliced
cup (2 ounces) shredded provolone or Italian-blend cheese
What To Do:
- 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.
- 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.
- Arrange tomato slices over pesto. Sprinkle with cheese.
- 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.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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