Laid-Back Focaccia Pizza Night
No-Fuss, Delicious, and Customizable
Imagine a pizza night that’s as relaxed as a Saturday evening, with no need to stress about intricate recipes or precise techniques. That’s exactly what you get with this easy focaccia pizza recipe. The best part? The topping possibilities are endless, so feel free to get creative!
Our Version: A Flavorful Combination
For this recipe, we’ve chosen a medley of flavors that will tantalize your taste buds. We’re talking canned crushed tomatoes, shredded mozzarella, marinated artichoke hearts, cooked Italian sausage, and black olives. But don’t be afraid to experiment with your favorite ingredients!
Yield and Prep Time
- Yield: 1 pan (8 to 10 servings)
- Difficulty: Easy
- Total time: 1 hour, plus 3 hours rising time
- Active time: 30 minutes
Ingredients
- 1 recipe Focaccia dough
- 1 (15-ounce) can crushed tomatoes, preferably San Marzanos, drained
- 1 tablespoon olive oil, plus more for brushing
- 1 teaspoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups shredded whole-milk mozzarella cheese
- 12 ounces cooked and crumbled Italian sausage, sweet or hot
- 1 (14-ounce) jar marinated artichoke hearts, drained and thinly sliced
- 1/4 cup sliced, pitted black olives such as kalamatas
Let’s Get Started!
Step 1: Prepare the Dough
Prepare the focaccia dough through step 3, pressing it into a pan and allowing it to rise for 1 hour.
Step 2: Mix the Tomato Mixture
In a medium bowl, stir together the crushed tomatoes, olive oil, balsamic vinegar, a pinch of salt, and black pepper. Set aside.
Step 3: Assemble and Bake
Heat the oven to 425°F and arrange a rack in the middle. When the dough is ready, dimple the surface with your fingertips, then brush with olive oil. Spread 1/2 cup of the tomato mixture over the dough and sprinkle with the cheese. Add the sausage, artichoke hearts, and olives evenly over the cheese. Bake until the crust is golden, about 15 to 18 minutes. Cut into squares and serve warm.
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