Ingredients
1
focaccia bread (10 to 12 inch), cut in half horizontally
1 1/2
cups shredded mozzarella or smoked provolone cheese (6 oz)
1
bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
3
tablespoons fat-free Italian dressing
Preparation
Heat oven to 400°F. Place bottom half of focaccia on ungreased cookie sheet.
Sprinkle with 3/4 cup of the cheese. Spread vegetables over cheese; drizzle with dressing. Sprinkle with remaining 3/4 cup cheese. Cover with top half of focaccia.
Bake 12 to 15 minutes or until golden brown. Cut into wedges to serve.
