So, I make focaccia and I make thin crust pizza but I want to make pizza on focaccia. I really like this recipe for focaccia:
Do I just top the focaccia with pizza topping? I'm worried that the tomato sauce will dry out for that long (it's what the family wants). Ideally, I'd like to make one big one but would it work better with two? Any advice? Thanks!
Thanks slowfoodgrll and sharonanne. I'll bake halfway first and then add the toppings. I didn't think to look for CI's version. I'll check out the Best Recipe book. I'm planning on using focaccia dough to make thick crust pizza, like the Sicilian I used to get in R.I. but I didn't want dried out tomato sauce. I will make one big one--easier sounds better midweek.
I'm not really sure what you're asking. Is the question whether you should bake the focaccia first and then put toppings on, or if you can use this focaccia recipe in place of pizza dough?
I've made pizza out of focaccia (already baked) many times and it works great, especially if it is just slightly underbaked the first time around.
I don't think size matters, really, but others might disagree.