Homemade Focaccia Pizza with Salami, Mozzarella &Amp; Balsamic Salad

When you have a little extra time, this from-scratch focaccia pizza is a rewarding weekend project. You’ll mix, rest and stretch the dough, then top it with marinara sauce, basil pesto, salami and mozzarella. Bake until puffed and golden for a pizza that’s truly homemade.

Serve with a creamy balsamic-dressed green salad topped with sliced almonds. The tangy dressing and crunchy nuts perfectly balance the rich, cheesy focaccia. It’s a meal that feels special and tastes incredible.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Instant YeastView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 cup FlourView ingredient guideLike ingredientDislike ingredient

2 ounce Diced SalamiView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a large bowl, whisk together flour, yeast, garlic powder, sugar, ½ tablespoon salt and a pinch of pepper until evenly combined, about 20 seconds. Add 1 cup warm water (see tip). Stir until water is absorbed and dough is sticky, about 30 seconds. Tip: For perfect temperature, microwave ½ cup water until steaming (1-2 minutes), then add ½ cup cold tap water.
2. Drizzle 2 teaspoons olive oil over the dough. Gently fold dough a few times to coat evenly. Cover bowl with a clean kitchen towel and set aside until dough almost doubles in size, about 1 hour. Tip: Dough proofs best in a warm spot, like on top of the fridge or away from drafts.
3. Once dough has doubled, drizzle 1 tablespoon olive oil in an 8-by-8-inch baking dish. Transfer dough to dish and gently press and stretch to edges. Cover with a clean towel and let rest 30 minutes. Meanwhile, adjust rack to middle position and preheat oven to 425°F. Thinly slice tomato into rounds.
4. After resting, drizzle a little olive oil over dough. Gently press fingertips into dough to create divots. Evenly sprinkle mozzarella cheese over dough. Dollop marinara and pesto over cheese. Sprinkle with diced salami and top with tomato slices. Season with salt and pepper. Bake on middle rack until top and sides are golden brown, puffed and cooked through, 25-30 minutes.
5. Meanwhile, in a medium bowl, combine mixed greens and creamy balsamic dressing; toss to coat. Top salad with sliced almonds.
6. Cut focaccia pizza into four pieces. Serve pizza with salad on the side. Optional: top pizza with crushed red pepper flakes or hot honey.

Recipe Tips

FAQ

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate it in warm water with a pinch of sugar first. Let it sit for 5-10 minutes until foamy, then proceed with the recipe.

How do I store leftovers?

Store leftover focaccia pizza in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or toaster oven to crisp it up.

Can I make the dough ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and proceeding.