Homemade Salami & Mozz Focaccia Pizza with Romaine Salad
- Milk
- Eggs
- Wheat
- Tree Nuts
Ingredients
1 unit
Baby Lettuce
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)
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
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
In a large bowl, whisk together flour, yeast, garlic powder, a pinch of black pepper, 1 tsp sugar, 1 ½ tsp salt (2 tsp sugar and 1 TBSP salt for 4 servings) until evenly combined, about 20 seconds.
Add 1 cup warm water (2 cups for 4). (TIP: For the perfect water temperature to help activate the yeast, microwave ½ cup water until steaming, 1-2 minutes, then add ½ cup tap water). Stir until the flour is absorbed and you have a sticky dough, about 30 seconds.
Add a large drizzle olive oil over the top of the dough. Gently fold the dough a few times to evenly coat in oil. Cover with a kitchen towel and set aside in a warm spot until dough is almost doubled in size, about 1 hour (add a tip about “warm spot”).
Once dough has proofed, drizzle 1 TBSP olive oil in the bottom of an 8x8-baking dish (2 TBSP olive oil in a 9x13 baking dish for 4 servings).
Transfer focaccia dough to prepared baking dish and gently press and stretch to the edges of the pan. Cover with a kitchen towel and rest for 30 minutes.
Thinly slice tomato into rounds.
Adjust oven rack to middle position and preheat oven to 425 degrees.
Once dough has rested for 30 minutes, add a drizzle of olive oil over the top of the dough. Gently press your fingertips into the dough to create divots.
Evenly top with mozzarella cheese. Dollop cheese with marinara and pesto. Add diced salami and top with sliced tomato. Season with salt and pepper.
Transfer to oven and bake on middle rack until top and sides are golden brown and dough is cooked through, 25-30 minutes.
While focaccia bakes, dry lettuce thoroughly; trim and discard root end and chop into bite-size pieces.
In a medium bowl, combine lettuce and creamy balsamic dressing and toss to evenly coat. Top salad with almonds. Cut focaccia pizza into 4 pieces. Serve focaccia with salad on the side. (TIP: Top focaccia with crushed pepper flakes or honey to taste!)
