Monday, July 14, 2008

Focaccia Pizza Recipe

Focaccia Pizza

1 Focaccia Bread
2 Roma Tomatoes sliced
1 Zucchini cut in half length side and then sliced half moons
1 Squash same as zucchini
½ Red onion thinly sliced
Extra Virgin Olive Oil
Salt & Pepper to taste
Chili Flakes light sprinkle
Chevre Cheese 4 ounces (place in freezer for one hour)
1 Cup Balsamic Vinegar
1 Large bunch basil chopped.

Pre-heat oven to 400 degrees.
Heat Sauté Pan over high heat and sauté zucchini with out oil for about 1.5 minutes.
Do the same for the squash.
Note: the reason not to use oil is so the squash does not steam.
In same pan sauté red onions. (no oil)
Do not cook all vegetables together.

To assemble Pizza:

In small sauté pan on low heat reduce balsamic vinegar by half. It should be syrupy when cool. Trick to see if it is done, place spoon in sauce and if you can run your finger across the backside and the line stays the sauce is correct.

Fan out all tomatoes evenly on the focaccia bread.
Top with squash, zucchini & red onions.
Sprinkle Chevre Cheese all over.
Grind fresh black pepper.
Season with salt, chili flakes and a drizzle of Extra Virgin Olive Oil.

Put directly in to oven on middle rack with out pan.
You may place a pan on bottom rack in case of a spill.
Bake in oven for about 20 minutes or until crust is crisp and top of pizza is golden.

To pull out of oven gently place large cutting board directly under rack and use spatula to slide pizza on to cutting board.
Garnish pizza with generous portions of chopped basil.
You may drizzle Balsamic reduction or simply dip pizza in it.

1 comment:

Anonymous said...

Where do you find the focaccia bread?