Cooking With Books: Fast Pesto Focaccia

When the cook book is titled The "Blank" Bible, you ought to know what you're going to get. Straight-ahead recipes that are approachable and made with easy-to-find ingredients. That is certainly the case with The Appetizer Bible. Recipes include things like: Zesty Cheese Fondue, Saucy Mini Franks, and 7-Layer Ranch Dip. Not the makings of a gourmet meal, but just the ticket for a summer gathering, Super Bowl party or potluck lunch.

This particular recipe would be great on a casual appetizer buffet, but also serves as an easy accompaniment for a pasta or soup dinner.

Fast Pesto Focaccia
From The Appetizer Bible.
Makes 16 squares.

1 can (10 ounces) refrigerated pizza dough
2 tablespoons prepared pesto
4 sun-dried tomatoes (packed in oil), drained

Preheat oven to 425° F. Lightly grease an 8-inch square pan. Unroll pizza dough, fold in half and put in pan. (Note: I spread mine into a pie plate and cut into wedges instead.)

Spread pesto evenly over dough. Chop tomatoes or snip with kitchen scissors; sprinkle over pesto. Press tomatoes into dough. Using wooden spoon handle, make indentations in dough every 2 inches.

Bake 10 to 12 minutes or until golden brown. Cut into 16 squares and serve warm or at room temperature.