When the precooked package pizza crust came out years go, it was a game changer. Now you could have ready-made pizza without the bother of having to make pizza dough, which was a challenge in itself depending on the ingredients used. This was a quick, easy solution to a common problem. I became an instant convert and, ever since, have been making all types of pizza toppings. My favorite is the classic Pizza Margherita with fresh basil, home made sauce, olive oil and cheese. But I’m constantly experimenting.
I am also a fan of focaccia, the flat oven-baked Italian bread product similar to pizza dough. In Italy, focaccia is served as an antipasto, appetizer or a sandwich. My favorite focaccia dish is Focaccia al Rosmarino or simply, rosemary-olive table bread. Then inspiration struck: why not use the same ingredients with ready-made pizza crust? The result is my version of Rosemary-Olive Focaccia. Admittedly, a shortcut process. The only difference with the recipe is that focaccia is usually made in the form of a big square or rectangle. In my creation you get regular pizza slices.
1 ready made pizza crust (like the Boboli brand)
3 tablespoons olive oil
¾ cup (or more) grated Parmesan cheese (can use Asiago or Romano cheese, if desired)
6 Kalamata olives (or any black olives), pitted and quartered
4 oil-packed sun-dried tomatoes, drained and cut into strips
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
2 large garlic cloves, peeled and thinly sliced
Fresh rosemary sprigs for garnish (optional)
- Preheat oven to 450 degrees F.
- Rub 1 tablespoon olive oil over top of pizza crust. Sprinkle with ½ cup Parmesan cheese. Place in oven (in an oven proof pan) and bake until cheese begins to brown.
- Arrange olives, sun-dried tomatoes, rosemary and garlic atop pizza crust. Sprinkle enough remaining Parmesan cheese to cover lightly. Drizzle with remaining olive oil
- Continue baking until cheese melts and crust is cooked through, about 5 minutes. Remove from oven, cut into slices and serve.