Zucchini, Leek and Mushroom Focaccia-style Pizza
Prep Time
30 Minutes
Cook Time Passive Time
34Minutes 2 1/2Hours

Prep Time
30 Minutes
Cook Time Passive Time
34Minutes 2 1/2Hours

Ingredients
Focaccia

Pizza Topping

Instructions
Focaccia
  1. Mix together flour, sugar, and salt in an oversized bowl. Dissolve yeast in warm (not hot) water and add to the flour mixture. Combine using a spoon. Handle lightly and don’t knead the dough. Take the dough out of the bowl (or move it to one side) and add enough olive oil to cover the bottom of the bowl. Place dough back in the bowl and spread a thin layer of olive oil to the top. Cover with a towel and let rise for 2hours.

  2. Spread a thin layer of olive oil on a rimmed baking sheet. I use a 12 1/2 x 17 sheet. You can use a smaller sheet if you prefer a deeper dish pizza. Stretch dough to fit the sheet. Let stand for 30 minutes.

  3. After 30 minutes, use the end of a wooden spoon to make indentations in the dough and spread a thin layer of olive oil on top.

  4. Bake in a 400-degree oven for approximately 25 to 30 minutes or until golden brown and a toothpick comes out clean.

  5. Let cool in the sheet and prepare the toppings. The focaccia can be made earlier in the day and sit out until you’re ready to top it or it can be cut into sections and frozen for later use.

Pizza Topping
  1. Saute leek, mushrooms and zucchini in olive oil over medium heat for 7-10 minutes. Towards the end of the cook time, add minced garlic. Salt and pepper to taste. Do not skip this step. You may be tempted to add the raw toppings to the pizza, however, this will result in a soggy crust.

  2. Spread a thin layer of basil pesto spread on the focaccia bread. Spread the vegetable mixture on the focaccia, then sprinkle with mozzarella cheese.

  3. Place the baking sheet in a hot broiler for 4 to 5 minutes or until cheese melts. Watch carefully so your toppings don’t burn.

  4. Slice, serve and enjoy!