Best Fresh Mozzarella Basil Tomato Focaccia Recipes

Thin Crusted Focaccia Pizza with Fresh Tomato, Basil and Mozzarella image

Provided by Food Network

Time 1h50m

Yield 1 full sheet pan (126 bite sized hors d'oeuvres pieces)

Number Of Ingredients 11

2 cups warm water, about 110 degrees F
2 1/2 ounces extra-virgin olive oil, plus 4 tablespoons for greasing the baking pan
1/2-ounce dry yeast
1/2-ounce honey
1 3/4 pounds all-purpose flour, plus extra for rolling dough
3/4-ounce kosher salt
1/2 cup cornmeal, to dust baking pan
18 Roma or Italian plum tomatoes, thinly sliced
1 cup packed basil leaves, chiffonade
6 cups grated mozzarella
Salt and white pepper

Steps:

Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F.
To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.
Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool.
When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles.

Fresh Mozzarella, Basil, Tomato Focaccia image

Provided by Chef Drtybrshs

Categories Vegetable

Time 30m

Yield 1 foccacia, 4 serving(s)

Number Of Ingredients 9

1 1/2 cups balsamic vinegar
1 tablespoon brown sugar (white is ok too)
1 frozen pizza dough, ball (available in the freezer section of most grocers)
4 tablespoons olive oil
1 bunch fresh basil
1 large ripe tomatoes or 2 ripe roma tomatoes
1 tablespoon garlic salt
1/4 cup parmesan cheese
8 ounces fresh mozzarella cheese

Steps:

Thaw and allow frozen pizza dough to rest.
Balsamic Glaze: Put 1.5 cups aged balsamic vinegar and sugar in a sauce pan. Bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring. When it becomes syrupy, take off heat and put into another dish.
Chill for 30 minutes.
Once frozen dough thawed and rested, stretch or roll out dough to be about 1/4 thick in an almost rectangle shape.
Lay on pizza sheet and brush on 2 tablespoons of olive oil. Sprinkle all of the dough with garlic salt and the parmesan cheese.
Bake in a 425 degree oven for 8 minutes.
Pull out and poke the dough several times with a fork.
Put back into the oven for an additional 4-5 minutes or until golden brown.
Slice fresh mozzarella, tomatoes, and chop basil.
Arrange mozzarella and tomatoes on foccacia and sprinkle with lots of fresh basil. Drizzle remaining olive oil over the top. Use extra virgin or any good olive oil.
Drizzle with Balsamic glaze and serve with extra balsamic glaze for dipping.