Basil Focaccia Wedges

Ingredients

• 1-1/2 Tbsp canola oil, divided (20 mL)
• 1 cup thinly sliced green bell pepper (250 mL)
• 1/2 cup thinly sliced red onion (125 mL)
• 1/2 pkg (8 oz/225 g) sliced mushrooms
• 2 medium cloves garlic, minced
• 1 pkg (13.8 oz/ 391 g) focaccia-style, refrigerated pizza dough
• 1/4 tsp dried red pepper flakes (1 mL)
• 1/2 cup chopped fresh basil leaves (125 mL)
• 2 small plum tomatoes, cut into 12 rounds total
• 1/2 cup (2 oz/55 g) shredded part-skim mozzarella (125 mL)
• 2 Tbsp grated Parmesan cheese (30 mL)
• 16 pitted kalamata olives, chopped

Directions

1. Preheat oven to 400F (200C). Heat 1 Tbsp (15 mL) canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
2. On baking sheet, drizzle remaining 1/2 Tbsp (7 mL) canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
3. Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
4. When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.

Recipe Yield: Yield: 12 servings.Serving size: 2 pieces.

Source: CanolaInfo
Recipe and image appear courtesy of CanolaInfo.org. Book Title: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo