Focaccia With Arugula & Sun-Dried Tomatoes

Ingredients

• 1/2 cup Bertolli® Alfredo Sauce
• 1 homemade or prepared 11 x 15-inch focaccia bread
• 4 ounces fresh mozzarella cheese, drained and thinly sliced
• 2 cloves garlic, thinly sliced
• 2 Tbsp. chopped, drained sun-dried tomatoes packed in oil
• 1 cup packed fresh arugula, basil or spinach leaves
• 1 Tbsp. Bertolli® Classico™ Olive Oil

Directions

1. Preheat oven to 425°.
2. Spoon Sauce over focaccia. Top with mozzarella, garlic, tomatoes and arugula; drizzle with Olive Oil. Bake 8 minutes or until cheese is melted. To serve, cut into squares.