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–+ servings

Sheet Pan Focaccia Pizza With Crushed San Marzanos & Mozzarella

This delicious sheet pan focaccia pizza combines a crispy crust with fresh San Marzano tomato sauce and melty mozzarella, perfect for a flavorful homemade meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 950
Ingredients Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 1 tbsp coarse semolina (optional)
  • 3.5 tsp kosher salt
  • 1 tbsp active dry yeast
  • 1.33 cup lukewarm water
  • 2 tsp honey
  • 3 tbsp extra-virgin olive oil
Toppings
  • to taste Flaky Maldon sea salt (for topping)
  • optional Fresh rosemary or thyme
  • 28 oz can whole San Marzano tomatoes, drained
  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 0.5 cup fresh basil leaves
  • 2 tsp balsamic vinegar
  • 0.75 tsp kosher salt
  • to taste Freshly cracked black pepper
  • 1 cup grated low-moisture mozzarella
  • 1 cup grated Asiago or Romano cheese
  • 0.33 cup grated Parmigiano Reggiano
  • 1 cup cherry tomatoes
  • 4 oz fresh mozzarella ciliegine or burrata pearls, torn

Method
 

  1. Mix flours, semolina, and salt. Activate yeast with water and honey, then combine with dry ingredients. Knead until smooth, let rise 3-4 hours.
  2. Crush tomatoes, mix with olive oil, garlic, basil, balsamic, salt, and pepper to make sauce. Let sit.
  3. Preheat oven to 220°C (428°F). Grease sheet pan.
  4. Stretch dough into pan, dimple surface, brush with oil, sprinkle salt and herbs.
  5. Press cherry tomatoes into dough, spread sauce, add cheeses, and torn burrata.
  6. Bake 20-25 minutes until golden and bubbling. Lower temp if cheese browns too fast.
  7. Optional: brush with garlic butter, top with basil, cool slightly, then slice and serve.

Nutrition

Calories: 950kcalCarbohydrates: 110gProtein: 45gFat: 40gSodium: 1500mg

Notes

For best results, use high-quality ingredients and ensure proper rising time for a fluffy crust.

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