1 (10-oz.) can refrigerated pizza crust
1/4 cup purchased Caesar salad dressing
3 tbsps finely chopped oil-packed sun-dried tomatoes, drained
3 tbsps sliced ripe olives
3 tbsps sliced pimiento-stuffed green olives
2 tsps chopped fresh basil or 1/2 tsp. dried basil leaves
3/4 cup thick 'n chunky salsa, if desired
Fresh basil sprigs, if desired

Sun-Dried Tomato & Olive Focaccia

1. Heat oven to 425� F. Lightly grease cookie sheet. Unroll dough; place on greased cookie sheet.
2. Starting at center, press out dough with hands to form 11x10-inch rectangle. Brush lightly with 3 tbsps of the salad dressing. With fingers or handle of wooden spoon, make indentations in dough every 3 inches.
3. In a small bowl, combine tomatoes, ripe and green olives, chopped basil and remaining salad dressing; mix well. Spoon mixture over crust; spread evenly.
4. Bake at 425� F. for 8 to 12 minutes or until edges are golden brown. Cut into rectangles. Arrange on serving platter around bowl of salsa; garnish with basil sprigs.
   Makes 16 servings
   Preparation time: 30 minutes