Italian Vegetable Sandwich

1 6- or 6-1/2-ounce package pizza-crust mix
Nonstick cooking spray
2 teaspoons olive oil
1 tablespoon sliced ripe olives
3 tablespoons shredded or grated Parmesan cheese
1/2 of a green or yellow sweet pepper, cut into thin strips (about 1/2 cup)
1 large tomato, thinly sliced
8 large basil leaves, snipped (about 2 tablespoons)
1 tablespoon fat-free Italian salad dressing

To make focaccia, prepare pizza-crust mix according to package directions. Coat an 8×1-1/2-inch round baking pan with nonstick spray. Pat dough into the pan. Cover; let rise in a warm place for 40 minutes. Brush with oil. Sprinkle with olives, lightly pressing into the dough. Sprinkle with 1 tablespoon cheese. Bake in a 400 degree F oven for 20 minutes or until golden. Cool on wire rack.

Cut focaccia into four wedges; split each wedge horizontally. Arrange pepper strips on bottom pieces of focaccia; top with the tomato and basil. Drizzle with dressing and sprinkle with remaining cheese. Top with remaining focaccia pieces. Makes 4 servings.

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