Makes 8 slices
Focaccia dough (your favorite recipe or store bought)
6 ounces tomato sauce
1 teaspoon kosher salt
½ teaspoon dried basil
½ teaspoon dried oregano
garlic clove (finely minced)
8 ounces Point Reyes Toma, shredded
8 ounces sliced pepperoni
8 ounces thinly sliced cremini mushrooms
Optional finishes: minced basil or oregano, red chili flakes, drizzle of honey or hot honey
Preheat the oven to 450°F.
Spray the bottom and sides of a 9 x 13" high-sided baking pan with non-stick spray. Drizzle 1 tablespoon oil in the pan, tilting the pan to distribute.
Place focaccia dough in the oiled baking pan. Let dough rest and rise according to package instructions or your recipe. (This will be the final rise.)
In a small bowl combine tomato sauce, basil, oregano, salt, and garlic. Set aside.
Coat your fingers lightly with olive oil and poke your fingers deep into the dough. Do this across the entire pan of dough. Dollop the pizza sauce across the surface of the focaccia all the way to the edges of the pan. Spread, as well as possible with the back of the spoon.
Top the focaccia pizza with about half of the shredded Toma, then arrange the pepperoni slices and mushrooms on top. Let the focaccia pizza rest for about 10-15 minutes before baking.
Bake for 23-25 minutes until the cheese is crispy and browned on top, rotating half way through.
Let pizza cool in the pan on a cooling rack for about 10 minutes. With a spatula, carefully loosen the pizza from the pan and slide it out onto a cutting board.
Cut & serve with herbs, chili flakes or honey, as desired.
