Focaccia with Arugula & Sun-Dried Tomatoes

Ingredients

  • 1/2 cup Bertolli® Alfredo Sauce
  • 1 loaf (11 x 15-inch) focaccia bread
  • 4 ounces fresh mozzarella cheese
  • 2 cloves garlic
  • 2 Tbsp. chopped drained sun-dried tomatoes packed in oil
  • 2 Tbsp. chopped
  • 1 cup packed arugula [or basil and/or baby 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.