Rosemary Tomato Focaccia Bread
1 10-oz. tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
2 Tbsp. fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley
Roll out pizza crust and place on a greased baking sheet. Combine olive oil, garlic, salt and pepper and 1 tbsp, of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 - 15 minutes at 425 degrees.
The Skinny: Use low fat cheese.
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