Artichoke, Kalamata, Sun-dried Tomato Pesto Focaccia Pizza
Crispy golden focaccia delivers tangy bites of sun-dried tomato pesto and salty explosions of kalamata olives and finishes with the sweet and savory taste profile of brilliant green basil leaves.
Equipment
- 9" X 13" rimmed baking sheet
- cutting board
- Chef's Knife
Ingredients
- 1 recipe of sun-dried tomato focaccia or store-bought
- ½ cup pizza sauce
- 1 cup Daiya mozzarella shreds
- 1 can or artichoke hearts halved
- ¼ cup kalamata olives halved
- ½ cup of sundried tomato pesto using recipe above or store-bought
- 1 small handful of torn basil leaves
Instructions
- Make focaccia per recipe directions linked above or use store-bought
- Preheat oven to 400°
- Slice artichokes and kalamata olives
- Place focaccia on a baking sheet lined with parchment paper
- Spread dollops of pizza sauce over focaccia
- Top with Daiya mozzarella shreds
- Continue topping with artichokes and olives
- Bake pizza for 10 minutes just until cheese is melted and other ingredients are heated through (remember the focaccia is already cooked)
- Pull from oven and top with dollops of sundried tomato pesto and torn basil leaves
Notes
If you are using my focaccia recipe please plan a few days in advance to make this recipe because the dough needs to rise for a total of 50 hours. This may seem like a daunting process but the extended rise time builds the flavor of the dough. The hands-on time for the focaccia recipe is minimal.
I also recommend that you use my sun-dried tomato pesto recipe for this pizza because it is minimal ingredients and you just threw everything into a food processor.
Tried this recipe?Let us know how it was!