• 10 Texas white rolls, thawed and risen
• 1 Tbs. olive oil
• 1/4 tsp. garlic salt
• 1/3 cup Greek olives, halved
• 14 ounces canned artichoke hearts, drained and quartered
• 2 roma tomatoes, cut in chunks
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 1/4 tsp. thyme
• 1/4 tsp. rosemary
• 1/2 cup shredded mozzarella cheese

Roll dough into a 13 inch circle. Place in a 12 inch deep dish pizza pan sprayed with nonstick cooking spray. Cover with plastic wrap and let rise about 20 minutes. Preheat oven to 350°F. Remove wrap and bake 10 minutes. Remove pan from oven and quickly brush top with oil and sprinkle with garlic salt. Arrange next 3 ingredients on top. Cover with Parmesan cheese. Sprinkle seasonings over focaccia and top with mozzarella. Bake 15 more minutes. Place on cooling rack immediately.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 188, fat 7.3g, 34% calories from fat, cholesterol 6mg, protein 7.8g, carbohydrates 24.5g, fiber 3.8g, sugar 1.9g, sodium 451mg, diet points 4.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 1.2, Lean meat: 0.4, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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