Homemade Salami & Mozz Focaccia Pizza
with Mixed Green Balsamic Salad
- Milk
- Eggs
- Wheat
- Tree Nuts
When you have a little extra time (a great weekend project!), bake this from-scratch focaccia for homemade pizza you’ll be proud to show off! You’ll mix, rest, stretch the dough, top with marinara sauce, basil pesto, salami, and mozzarella, then bake until puffed and golden. Serve with a creamy balsamic-dressed green salad for a truly memorable meal.
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Instant Yeast
1 unit
Tomato
1.5 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
2 cup
Flour
(Contains: Wheat)
2 ounce
Diced Salami
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2.5 ounce
Marinara Sauce
Not included in your delivery
6 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
In a large bowl, whisk together flour, yeast, garlic powder, 1 tsp sugar, ½ TBSP salt, and a pinch of pepper until evenly combined, about 20 seconds (use 2 tsp sugar and 1 TBSP salt for 4 servings).
Add 1 cup warm water (2 cups for 4). (TIP: For the perfect temperature to help activate the yeast, microwave ½ cup water until steaming, 1-2 minutes, then add ½ cup cold tap water.) Stir until water has absorbed and dough is sticky, about 30 seconds.
Drizzle 2 tsp olive oil over the top of dough. Gently fold dough a few times to evenly coat in oil.
Cover bowl with a kitchen towel and set aside until dough is almost doubled in size, about 1 hour. TIP: Dough will proof best in a warm location, such as on top of the fridge or on a counter away from drafts.
Once dough has doubled in size, drizzle 1 TBSP olive oil in an 8-by-8-inch baking dish (for 4 servings, use 2 TBSP olive oil and a 9-by-13-inch baking dish).
Transfer dough to prepared baking dish and gently press and stretch to edges of dish. Cover with a kitchen towel and let rest for 30 minutes.
Adjust rack to middle position and preheat oven to 425 degrees.
Thinly slice tomato into rounds.
Once dough has rested 30 minutes, drizzle olive oil over the top of dough. Gently press your fingertips into dough to create divots.
Evenly sprinkle dough with mozzarella cheese. Dollop marinara and pesto over cheese. Sprinkle with diced salami and top with tomato. Season with salt and pepper.
Transfer to oven and bake on middle rack until top and sides are golden brown, puffed, and cooked through, 25-30 minutes.
Meanwhile, in a medium bowl, combine mixed greens and creamy balsamic dressing; toss to evenly coat. Top salad with almonds.
Cut focaccia pizza into four pieces (eight pieces for 4 servings).
Serve focaccia pizza with salad on the side. TIP: If you have some on hand, top focaccia pizza with crushed red pepper flakes or hot honey to taste!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious taste, with pesto and marinara creating a flavorful combo reminiscent of pan pizza 🍕.
- Ease of prep: While time-consuming, most found it surprisingly easy and rewarding to make focaccia from scratch.
- Suggestions: Consider using a larger pan for thinner crust; some preferred adding more sauce and toppings.
- Leftovers: Mixed reviews on leftovers; a few mentioned it didn't reheat well the next day.
- Timing: Allow plenty of time; many were surprised by the long prep, with rising and baking taking 2-3 hours total.
Reviews from our home cooks
Very tasty but the dough didn't rise and was extremely dense. Not at all like a focaccia. It also took FOREVER to make with all of the waiting on the dough. The toppings were delicious so convert this to something more like a pesto salami pizza and use a different method for the dough. Because the taste was so good I still give it 4 stars even if it didn't work properly following the recipe and the dough was a 1.
It was fun to make the focaccia pizza! It was a great recipe for someone who may want to try their hand at making bread. I thought the salad could have used a few more toppings. So I added feta, apples and toasted the almonds. I'd order this type of meal again.
Oh my goodness, this was labor intensive. I could only cook this when I have some extra time. That being said, it was an absolute hit. The crunchy outside texture, soft and light bread, with the saltines of the salami and freshness of the tomatoes was perfection. Served with a salad, it rose to a new level. I certainly hope to see this recipe again
Phenomenal recipe. It's time-consuming, sure, but after more than 300 boxes, it's one of the best things we've ordered from HF. Would be great to see focaccia in the regular rotation, maybe with different toppings to keep things interesting.
This was AMAZING. Extremely delicious with excellent portion sizes. Would absolutely make again. However, I was not prepared for the amount of prep time this required with needing to make the focaccia dough (mixing, rising etc). That was an oversight on my part for sure (I'm sure it was clearly marked and I overlooked it).
This was amazing aside from the little salami, which ended up hard and unflavorful after baking, would have preferred sliced rounds of salami. The focaccia was sooo good though, loved the marinara with pesto. Also... I think 1/2 TBSP of salt in the focaccia is too much, it was VERY salty even when I went light.
One of the best meals yet! The flavor was impressive! The texture of the Focaccia was light and airy. Pairing of the side salad made the perfect meal. Delicious. Easy to make.
The flavor was good, and even though the recipe needed quite a bit of prep time for the bread, the steps were simple and straightforward. The only problem we had was that the focaccia dough rose so much while baking that it spilled out of the dish. I would make a smaller amount of dough for this recipe in the future.
The focaccia was easy to make with the instructions given, and turned so very delicious with a great texture. The toppings and salad were great accompaniments.
Loved it! More like 9 pieces then 4, but great recipe. The dressing on the salad was a bright contrast to the heaviness of the focaccia.
