Quick & Easy Fresh Tomato Focaccia Pizza

Name: Quick & Easy Fresh Tomato Focaccia Pizza
Yield: 4 servings
Cuisine: American
Ingredients: 1 loaf focaccia or ciabatta (or similarly flat-ish shaped softer, rustic bread), sliced in half lengthwise (This is one of those tasks made much easier by a bread knife.); fresh, ripe tomatoes. About 1 medium beefsteak tomato's worth per piece of pizza, which is about 1.5 pear type tomatoes, and maybe about 10 grape or cherry type tomatoes; grated cheese. I recommend something like mozzarella (not fresh), Monterey Jack, Fontina, or Havarti; about 1/4 small clove of garlic, grated, per tomato; olive oil; fresh basil, finely chopped or chiffonaded. About 1 leaf per tomato used; salt

x @cook_5886383

Summer is prime tomato season and a perfect time to enjoy their flavor in this Quick and Easy Fresh Tomato Focaccia Pizza.

The olive oil and the fat from the cheese will caramelize the sugars in the tomatoes during the baking process, retaining their fresh flavor, but intensifying it. Even my fresh tomato hater son loves this pizza.

Since you can easily adapt the number of servings by using only as much bread as you need, this recipe is mostly a description of process with a loose guideline for measurements.

Summer is prime tomato season and a perfect time to enjoy their flavor in this Quick and Easy Fresh Tomato Focaccia Pizza.

Since you can easily adapt the number of servings by using only as much bread as you need, this recipe is mostly a description of process with a loose guideline for measurements.

x @cook_5886383

Summer is prime tomato season and a perfect time to enjoy their flavor in this Quick and Easy Fresh Tomato Focaccia Pizza.

Since you can easily adapt the number of servings by using only as much bread as you need, this recipe is mostly a description of process with a loose guideline for measurements.

Summer is prime tomato season and a perfect time to enjoy their flavor in this Quick and Easy Fresh Tomato Focaccia Pizza.

Since you can easily adapt the number of servings by using only as much bread as you need, this recipe is mostly a description of process with a loose guideline for measurements.

Saved

Ingredients

4 servings

1 loaffocaccia or ciabatta (or similarly flat-ish shaped softer, rustic bread), sliced in half lengthwise (This is one of those tasks made much easier by a bread knife.)
fresh, ripe tomatoes. About 1 medium beefsteak tomato's worth per piece of pizza, which is about 1.5 pear type tomatoes, and maybe about 10 grape or cherry type tomatoes
grated cheese. I recommend something like mozzarella (not fresh), Monterey Jack, Fontina, or Havarti
about 1/4 small clove of garlic, grated, per tomato
olive oil
fresh basil, finely chopped or chiffonaded. About 1 leaf per tomato used
salt

Saved

Steps

1

Preheat the oven to 400F.
2

Dice as many tomatoes as you'll need and thoroughly squeeze the excess liquid from them in a two-handed fist. (If you're like me, you'll save the juice and pulp in a little bowl and take a shot when you're done. It's a given your hands are clean when you squeeze. ;) )
3

Toss the squeezed tomatoes with about 1/8 teaspoon of garlic per tomato, about 1.5 teaspoons of olive oil per tomato, fresh basil to taste, and a pinch of salt to bring out the flavors, remembering that your cheese will also be salty.
4

Spread a layer of grated cheese on the cut side of your bread first, then a layer of the tomato mixture, then a thin layer of cheese on top again to hold the tomatoes in place.
5

Bake the pizza on a cookie sheet or sheet pan for 10 to 12 minutes, or until all the cheese is melted.
And that's it!
Enjoy. :)