SCD Recipe: Focaccia Pizza

Earlier in the week I posted a photo, on Facebook, of the pizza I made using my Focaccia bread recipe as the crust. This generated so many comments, and a few questions, that I thought I would compile all the components into one easy post.

Crust:

Cheese Focaccia - this is the most durable pizza crust I have ever made (of course I wasn't even trying to make pizza crust, but inspiration struck once it was made.)

Sauce

Tomato Sauce - I like to use the same sauce I use for a spaghetti squash or zucchini lasagne. If you like a plainer sauce for pizza you could leave out the onion and garlic.

Toppings

Use your favorites.

My standard:

Peppers (I use the frozen green, yellow, red mix)
onion
pineapple
bacon (usually turkey bacon, but sometimes regular)
provolone, Parmesan, and a little sharp cheddar cheese
fesh basil
olive oil

Preparation:

Cook the focaccia ahead of time according the recipe directions.

Prepare the sauce according to recipe directions - you can keep in the refrigerator for about 2 days before you are ready to use it.

When you are ready to make the pizza:

Preheat the oven to 425 degrees

Chop the bacon into small pieces

Fry until crispy

Add about a tablespoon of olive oil to a medium pan

Add the onions, peppers, and pineapple

Saute until the onions are translucent and everything is hot

Place the focaccia on a baking sheet (you can use half or the whole thing depending on how much pizza you want)

Lightly brush with a little olive oil

Spread sauce over crust

Top with peppers, onions, pineapple, and bacon

Top with desired amount of cheese

Bake for 12 - 14 minutes until cheese is melted and bubbly

Remove pizza from oven and allow to cool for 4 - 5 minutes

Top with fresh basil


This recipe being shared on Slightly Indulgent Tuesday