Pepperoni-Oregano Focaccia
Elizabeth Leary
ingredients
- 1 tablespoon cornmeal
- 1 package (10 oz.) refrigerated pizza crust dough
- 1/2 cup finely chopped pepperoni (3 to 3 1/2 oz.)
- 1 1/2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried oregano
- 2 teaspoons extra-virgin olive oil
directions
- 1
Preheat oven to 425°. Spray baking sheet with nonstick cooking spray; sprinkle with cornmeal. Set aside.
- 2
Unroll dough onto lightly floured surface. Pat dough into 12 x 9-inch rectangle. Sprinkle half the pepperoni and half the oregano over one side of dough. Fold over dough, making 12 x 4 1/2-inch rectangle.
- 3
Roll dough into 12 x 9-inch rectangle. Place on prepared baking sheet. Prick dough with fork at 2-inch intervals about 30 times. Brush with oil; sprinkle with remaining pepperoni and oregano.
- 4
Bake 12 to 15 minutes or until golden brown. Prick dough several more times during baking if dough puffs up. Cut into strips.
Source: Elizabeth
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