Bocconcini & tomato focaccia
Our dietitians' favouriteThis is the Bocconcini & tomato focaccia recipe.
- Prep: 20 min
- Cooking: 20 min
Ingredients
- 1 lb (450 g) homemade or store-bought pizza dough
- 2 oz (60 g) Canadian Bocconcini Pearls or Bocconcini sliced
- 12 cherry tomatoes cut in half
- 1 tsp (5 mL) fresh rosemary chopped
- Salt
- Freshly ground pepper
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Preparation
Preheat oven to 450°F (230°C).
Roll the pizza dough into an 8 x 8˝ (20 x 20 cm) square. Transfer pizza dough to a parchment-lined baking sheet.
Top with Bocconcini and cherry tomatoes. Press them down gently into the dough.
Sprinkle with rosemary. Season with salt and pepper.
Bake for 20 minutes in the oven or until crust has risen and browned. Cut into slices and serve hot or cold.
Tips
Cheese alternatives: Canadian Swiss cheese, Cheddar, Fresh Mozzarella.
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Nutritional information
Per serving| Energy: | 128 Calories |
| Protein: | 4 g |
| Carbohydrate: | 20 g |
| Fat: | 3 g |
| Fibre: | 0.9 g |
| Sodium: | 218 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 2 % / 23 mg |
| Selenium: | 18 % |
| Folate: | 16 % |
| Thiamin: | 16 % |
| Riboflavin: | 9 % |
