Bocconcini & tomato focaccia

Our dietitians' favourite

This is the Bocconcini & tomato focaccia recipe.

  • Prep: 20 min
  • Cooking: 20 min
Yields 24 slices
bocconcini tomato focaccia

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

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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Nutrition

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 %