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.
