Rosemary Tomato Focaccia
- 1 (10 ounce) tube refrigerated pizza crust
- 1/4 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- 2 tablespoons fresh rosemary, crushed
- 2 fresh tomatoes, sliced
- 1/4 cup Parmesan cheese, grated
- 1/4 cup minced fresh parsley
- Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.
- Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust.
- Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 to 15 minutes at 425 degrees F.