Montel Williams' Vegetable Rosemary Focaccia Topping
Montel Williams' Vegetable Rosemary Focaccia Topping
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This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: less than 1 hour
  • Prep: 10 minutes
  • Cook: 15 to 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 121
  • 168mg Sodium
  • 8g Carbs
  • 4g Fiber
  • 8g Fat
  • 4g Saturated Fat
  • 3g Sugars
  • 6g Protein
  • 49mg Calcium
  • 1mg Iron
121168mg8g4g8g 3g6g4g

This vegetable topping is a healthy and delicious way to finish off Montel Williams' focaccia recipe when paired with his roasted pepper basil pesto sauce.

Ingredients:

  • Roasted Pepper Basil Pesto Sauce (see link above)
  • Vegetable Rosemary Focaccia Dough (see link above)
  • 6 ounces fresh goat cheese
  • 1/2 fennel bulb, sliced
  • 1 small eggplant, sliced
  • 1 large tomato, diced
  • 5 ounces maitake mushrooms, sliced
  • 1 small white eggplant, sliced
  • 1 spring onion, trimmed and sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
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Directions:

Directions

1. Preheat oven to 450 degrees. Spread pesto on rolled out focaccia dough. Sprinkle goat cheese on top of pesto.
2. Toss vegetables in olive oil with salt and pepper. Layer focaccia with vegetables. Place focaccia in oven for 15 to 20 minutes or until done.

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