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Wisconsin-Style Focaccia

  • 1 10-ounce can refrigerated pizza crust
  • 1/2 cup prepared pesto sauce
  • 1 large red, yellow, or orange bell pepper, washed, cored, and cut into quarters
  • 1 large onion, peeled and trimmed
  • 2 ounces Wisconsin Asiago cheese
  • 2 ounces Wisconsin Provolone cheese

Preheat oven to 425°F (400°F if using glass). Lightly spray a 9- x 13-inch baking pan with nonstick cooking spray. Unroll pizza crust according to package directions and gently press to fit pan. Use the back of a spoon to spread a thin layer of pesto sauce evenly over dough. Fit Professional SaladShooter® with thick slicing cone and slice pepper and onion evenly over sauce. Fit Professional SaladShooter® with shredding cone. Shred cheeses evenly over top. Bake for 15 to 18 minutes or until cheeses are melted and crust is golden brown. Cool slightly. Cut into serving pieces. Makes 6-8 servings.

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