Recipe Detail

Focaccia Pizza with Zucchini, Tomatoes and Arugula

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Number of Servings:


  1. 1 cans - 14.5 oz. crushed tomatoes drained
  2. 1 teaspoons - kosher salt
  3. 1/4 teaspoons - freshly ground black pepper
  4. 1 teaspoons - minced garlic
  5. 1 tablespoons - olive oil plus more for drizzling
  6. - all-purpose flour for dusting
  7. 1 - batch pizza dough
  8. 1 1/2 cups - shredded mozzarella cheese
  9. 1 - zucchini thinly sliced lengthwise
  10. 10 - to 15 cherry tomatoes
  11. 1/4 teaspoons - pizza seasoning
  12. - arugula for garnish


Forty-five minutes to 1 hour before cooking, build a small fire in outdoor pizza oven according to the manufacturer's instructions; let temperature reach 475° F.

Alternatively, 1 hour before cooking, place a pizza stone in an indoor oven and preheat to 475° F.

In a bowl, stir together the crushed tomatoes, salt, pepper, garlic and one tablespoon of olive oil to form a sauce.

On a floured work surface, roll out dough into a 9-1/2 by 11-inch rectangle, about 1/4 to 1/2 inch thick, dusting with flour as needed. Transfer to a floured pizza peel.

Top the dough with 1/2 cup of sauce (reserve remaining sauce for another use) and sprinkle with cheese. Arrange zucchini slices and cherry tomatoes on top.

Carefully slide pizza onto preheated stone in oven. Bake until crust is golden and cheese is melted, 13 to 15 minutes.

Transfer pizza to cutting board. Sprinkle with pizza seasoning, drizzle with olive oil and garnish with arugula. Cut pizza into squares and serve immediately.


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