Under 30 Minutes
This doughy delectable delight bakes up golden brown with the savory flavor of shredded Asiago cheese, chopped ripe olives and CHI-CHI'S® Salsa.
1 tablespoon plus 2 teaspoons dried rosemary leaves, crushed
1 tablespoon plus 2 teaspoons olive oil
1 pound white or wheat frozen bread dough, thawed
1/2 cup CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium
1/2 cup shredded Asiago cheese
1/2 cup chopped fresh cilantro
1/4 cup unsalted dry-roasted sunflower nuts
1/4 cup chopped ripe olives
1.Heat oven to 475ºF. Grease 2 rimmed 15x10x1-inch baking sheets.
2. In small bowl, combine rosemary and oil; mix well.
3.Divide dough into 4 equal pieces. On lightly floured board, roll each piece into 7- or 8-inch round. 4. Place 2 rounds on each baking sheet; brush dough with oil mixture. Spread 2 tablespoons salsa over each; sprinkle with one or more suggested toppings.
5. Cover dough loosely with plastic wrap. Let rise in warm place 20 minutes or until puffy. Bake 8 to 10 minutes or until deep golden brown. Cut into wedges; serve warm.