When I made Parmesan and Rosemary Focaccia bread a few days ago I looked at the flat dough and I couldn’t help but think of a pizza crust. I kept thinking about how great it would be to make a pizza out of this bread and load it with tasty toppings. I relayed the idea to John and we brainstormed toppings to go on a focaccia pizza. I thought that real tomatoes instead of a sauce would be better since focaccia is traditionally a sandwich bread. John had the great idea of roasting them in the oven for 20 minutes with olive oil and garlic, giving the tomatoes an almost sun-dried flavor. We also decided that pouring a little mixture of olive oil and balsamic vinegar on the crust would be a great way to infuse the balsamic vinegar into the dough. The crust was then pre-baked to get it nice and crispy. To add some smoky flavor I tossed on some pancetta which was sauteed for a few minutes with garlic. The pancetta is fairly salty so I would recommend not adding any extra salt to this pizza. The pizza turned out really well and I can’t wait to make this again!
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