Tomato Rosemary Focaccia (so easy and delicious)

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Tomato Rosemary Focaccia

 

1 tube (10 oz.) refrigerated pizza crust (no lard)

2 tbsp. olive oil

2 garlic cloves, minced

1/4 tsp. salt

1 tbsp. minced fresh roseemary or 1 tsp. dried rosemary crushed

2 to 3 plum tomatoes, thinly sliced

1 small red onion, thinly sliced

 

Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt

and half the rosemary; spread over crust. Top with tomatoes and onion; sprinkle

with remaining rosemary. Bake at 425 degrees for 12-15 min... or until golden.

Cut into rectangles.

 

 

 

 

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