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MEDITERRANEAN BREAD WITH OLIVES, FETA CHEESE
AND SUN DRIED TOMATOES
Ingredients
(makes about 12 servings)
1 (10-ounce)
package refrigerated pizza crust dough
1 (15-ounce) can garbanzo beans (chick peas), rinsed, drained
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon finely chopped fresh garlic
1 (8-ounce) package (2 cups) feta cheese with sun-dried tomatoes,
crumbled
1/2 teaspoon dried oregano leaves
1 (2 1/4-ounce) can sliced pitted ripe olives, drained
1/3 cup roasted red peppers, cut into strips
Heat oven to 425°F. Lightly spray baking sheet with no stick cooking
spray. Unroll dough. Press to 15x10-inch rectangle onto prepared
baking sheet; prick all over with fork. Bake for 10 minutes or until
crust is golden brown. Cool completely.
Place garbanzo beans, olive oil, lemon juice and garlic in food
processor bowl fitted with metal blade. Cover; process until smooth
(30 to 60 seconds).
Spread garbanzo bean mixture over crust; sprinkle with cheese,
oregano, olives and red peppers.
To serve, cut into squares.
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