Emile Henry cookware features Ceradon®, an exclusive finishing process that improves the qualities of traditional pottery.
Fired at 2100°F, clay becomes chip resistant with a glaze that won’t scratch or craze, even when cutting.
Red Pepper Mediterranean Focaccia
1 package frozen pizza dough
½ lb fresh mozzarella balls
½ cup black Greek olives, pitted
½ cup crumbled feta cheese
1 jar Robert Rothschild Red Pepper Bruschetta Topping
Mediterranean spice blend
Olive oil
Directions:
Roll thawed pizza dough into rectangular shape. Brush entire surface with olive oil.
Spread red pepper bruschetta topping on dough.
Cut mozzarella balls in half and evenly arrange on the focaccia.
Top with olives and crumbled feta cheese. Sprinkle with spice blend.
Bake in 375 degree oven for 20-25 minutes. Cut into two inch squares and serve.
