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.
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.)
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.
Use your favorites.
Peppers (I use the frozen green, yellow, red mix)
bacon (usually turkey bacon, but sometimes regular)
provolone, Parmesan, and a little sharp cheddar cheese
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
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