Roasted Pepper Focaccia

1 package (13.8 ounces) refrigerated pizza crust
1/4 cup Italian salad dressing
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese, divided
1 jar (7 ounces) roasted red peppers, drained, patted dry and chopped
1/2 cup sliced pitted ripe olives
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon Italian seasoning

Preheat oven to 400°F. Unroll pizza crust lengthwise over bottom of Medium Bar Pan. Using fingertips, press indentations 1/2 inch 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. Bake 25-28 minutes or until deep golden brown. Remove from oven; let cool 10 minutes. Cut into squares and serve warm or at room temperature.

Yield: 8 servings

Nutrients per serving: Calories 230, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 28 g, Protein 10 g, Sodium 730 mg, Fiber less than 1 g

Pampered Chef