This Italian inspired bread is stuffed with lots of gooey Sargento® Shredded Mozzarella cheese, then topped with over a dozen fresh herbs and vegetables, drizzled with olive oil, then finished with Sargento® Reserve Series™ 18-Month Aged Cheddar.
Ingredients
Directions
- Pre-heat oven to 375 degrees. Place pizza dough into separate bowls coated with 1 Tbsp. olive oil, cover with plastic wrap and place in a warm place until slightly risen.
- Meanwhile, In a large bowl, combine the asparagus and the next ten ingredients along with one tablespoon olive oil. Toss to coat. Set-aside.
- Press one round of dough into a well oiled 13”X9” metal baking pan. Sprinkle mozzarella cheese over dough. Sprinkle with salt and pepper. Rollout remaining dough ball to fit in pan and place over cheese. Press dough to edges. Press finger tips into dough making small indents. Drizzle with olive oil.
- Sprinkle reserved vegetable mixture evenly over the top of dough. Sprinkle Aged Cheddar over vegetables.
- Bake for 20-25 minutes or until focaccia is golden brown. Remove pan from oven, then sprinkle with remaining cup of cheese, grape tomato halves, pea pod halves and micro greens. Drizzle with additional olive oil and salt and pepper if desired. Cut into pieces and serve.
Comments
Carolyn D.
July 8, 2021 at 7:17 AM
The recipe isn’t clear on which cheese is divided into 2 cups. Otherwise a beautiful, delicious dish.
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