This is the Bocconcini & tomato focaccia recipe.
- Prep: 20 min
- Cooking: 20 min
- 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
- Freshly ground pepper
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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.
Cheese alternatives: Canadian Swiss cheese, Cheddar, Fresh Mozzarella.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||2 % / 23 mg|