Grape and Rosemary Focaccia
pound refrigerated or thawed frozen pizza dough
tablespoons extra virgin olive oil
teaspoon coarse salt (kosher or sea salt)
cups seedless red grapes, whole and/or halved
tablespoon snipped fresh rosemary
tablespoon grated Romano cheese
- Let pizza dough stand at room temperature 15 minutes. On lightly floured surface, roll dough to 12x8-inch rectangle. If dough begins to pull back while rolling, let rest 5 minutes. Transfer dough to lightly oiled baking sheet. Prick with fork. Cover; let rise in warm place 30 minutes.
- Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil; sprinkle with salt and basil. Arrange grapes over dough; sprinkle with rosemary and cheese. Bake 20 to 22 minutes or until puffed and lightly browned. Drizzle with remaining oil. Cut in strips with a pizza cutter or large knife. Serves 12.
Nutrition Facts(Grape and Rosemary Focaccia)
- Per serving:
- 111 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 0 g polyunsaturated fat,
- 3 g monounsatured fat),
- 0 mg chol.,
- 208 mg sodium,
- 17 g carb.,
- 1 g fiber,
- 3 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet