Focaccia aux tomates séchées en extra
2 portions
avec olives
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte à pizza
(Contient Blé)
30 g
Olives mélangées
(Contient Sulfites)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
113 g
Petites tomates
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Wash and dry all produce. Grease an 8x8-inch baking dish with 1 tbsp oil. Place dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish. Set aside and let dough rest, 2-3 min.
While dough rests, halve tomatoes. Drain, then roughly chop olives.
Using your fingers, stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.) Top dough with tomatoes and olives. Dollop sun-dried tomato pesto over top, then sprinkle with Parmesan and season with salt. Bake focaccia in the middle of the oven until golden-brown and cooked through, 14-16 min.
Allow focaccia to cool for 5-6 min. Remove focaccia from the dish. Slice and serve.