Tomato Rosemary Focaccia

By Judycakes

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
• 2 to 3 plum tomatoes, thinly sliced
• 1 small red onion, thinly sliced

Preparation

Step 1

Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles.