Focaccia Pizza

Ingredients

• Big and Bubbly Focaccia dough (Prepare the linked Big and Bubbly Focaccia recipe through the step where the dough has risen in the pan. The full dough ingredient list was not included in the supplied source.)
• 1.5 cup Shredded mozzarella cheese (Use about three-quarters before the sauce and the remainder afterward.)
• 0.75 cup Pizza sauce or marinara sauce (Spoon over the cheese in three or four long lines lengthwise.)
• Grated Parmesan cheese (For sprinkling after baking.)
• Olive oil (For lightly oiling fingers before dimpling the dough; amount not specified.)
• Cooked chicken (Optional topping; the creator used leftover chicken. Amount not specified.)
• Beef pepperoni (Optional topping; amount not specified.)
• Corn (Optional topping; amount not specified.)
• Pizza seasoning (Optional; the creator specifically recommended a pizza seasoning from Target. Amount not specified.)

Steps

1. 1

   Prepare the Big and Bubbly Focaccia dough according to the linked recipe through step 11, including the series of four stretch-and-folds and the rise in the pan. Use a 9 x 13-inch pan rather than a 9-inch square pan so the pizza will be thinner and bake more evenly.

2. 2

   Preheat the oven to 500°F with racks positioned in the upper and lower thirds. If using a baking steel, place it on the lower rack while the oven preheats.

3. 3

   Once the dough has risen, sprinkle about three-quarters of the shredded mozzarella over the surface. It is fine if some cheese falls into the pan.

4. 4

   Lightly oil your fingers, then dimple the dough as directed in the focaccia recipe, pressing the cheese into the dough.

5. 5

   Spoon the pizza sauce over the cheese in three or four long lines running lengthwise.

6. 6

   Sprinkle the remaining mozzarella over the sauce.

7. 7

   Add toppings sparingly over the cheese. The creator used leftover chicken, beef pepperoni, and corn. Avoid heavily wet or excessive toppings because they can make the focaccia underbake.

8. 8

   Place the pan on the lower oven rack, directly on the baking steel if using, and immediately reduce the oven temperature to 450°F.

9. 9

   Bake for 15 to 18 minutes, until the cheese is golden brown and any visible dough is golden.

10. 10

    Use the parchment sling to lift the pizza from the pan onto a wire rack. Remove the parchment, then set the rack on a baking sheet.

11. 11

    Return the pizza to the oven for 5 to 7 minutes, until the sides are brown. If needed, move the baking sheet to the top rack to brown the surface and crisp the crust further.

12. 12

    Remove the pizza from the oven and sprinkle with grated Parmesan.

13. 13

    Let the pizza cool on the wire rack for 5 to 10 minutes, then slice it with a serrated knife.

Notes

The supplied source does not include the ingredient list or complete method for the Big and Bubbly Focaccia dough, so that portion cannot be fully extracted without the linked recipe. The creator said to follow the dough recipe without changes, perform four stretch-and-folds over about an hour, and allow the dough to rise in a warm place. Keep toppings relatively dry and light; especially wet toppings should be precooked. The creator reported that the pizza fed a family of five.

Nutrition per serving

• main
• pizza
• focaccia
• baked
• pan pizza
• family meal
• beginner-friendly