Fast Olive-Rosemary Bread

http://www.eatingwell.com/recipes/fast_olive_rosemary_bread.html

From EatingWell:  December 1997

Salty olives and fresh rosemary turn prepared pizza dough into a terrific bread to serve with soup or salad.

8 slices | Active Time: 5 minutes | Total Time: 45 minutes

Ingredients

• 1 pound prepared pizza dough, thawed
• 12 Kalamata olives, chopped
• 1 clove garlic, minced
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon extra-virgin olive oil

Preparation

1. Preheat oven to 375°F.
2. Pat pizza dough into a circle on a lightly floured surface. Place olives, garlic, rosemary and oil in the center. Fold the dough over and knead until the olive mixture is fully incorporated. Shape into a 6-inch oval and place on a cornmeal-dusted baking sheet.
3. Bake until top is browned and bread sounds hollow when tapped on the bottom, about 40 minutes. Let cool on a wire rack.

Nutrition

Per serving : 226 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 40 g Carbohydrates; 7 g Protein; 2 g Fiber; 992 mg Sodium; 88 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 fat