Basil Focaccia Wedges
The canola oil browns the vegetables, brings out their rich flavors, and gives the dough a crispy crust.
12
servings125
kcal2
piecesIngredients
1 1/2 tbsp 20 ml canola oil, divided
1 cup 250 ml thinly sliced green bell pepper
1/2 cup 125 ml thinly sliced red onion
1/2 1/2 (8 oz/225 g) package sliced mushrooms
2 2 medium cloves garlic, minced
13.8 oz 391 g package focaccia-style, refrigerated pizza dough
1/4 tsp 1 ml dried red pepper flakes
1/2 cup 125 ml chopped fresh basil leaves
2 2 small plum tomatoes, cut into 12 rounds total
1/2 cup 125 ml (2 oz) shredded part-skim mozzarella
2 tbsp 30 ml grated Parmesan cheese
16 16 pitted Kalamata olives, chopped
Directions
- Preheat oven to 400 °F (200 °C). In large non-stick skillet over medium-high heat, heat 1 Tbsp (15 mL) canola oil. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
- On baking sheet, drizzle remaining 1/2 Tbsp (7 mL) canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
- Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
- When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
Notes
- Tip: Using the prongs of a fork helps distribute vegetables evenly on top of uncooked dough. A pizza cutter allows for easier slicing of wedges.
Nutrition Facts
12 servings per recipe
- Amount Per ServingCalories125
- % Daily Value *
- Total Fat
4.5g
6%
- Saturated Fat 1g 5%
- Cholesterol 5mg 2%
- Sodium 320mg 14%
- Total Carbohydrate
18g
7%
- Dietary Fiber 1g 4%
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
