Pizza 2 Ways: hand tossed and focaccia

1. Preheat oven to 400° F. 

2. Place the marinara in the saucepan over medium low heat. Once warm, add the 5 ounces of the Parmesan and stir to combine. Once melted remove marinara from heat. 

3. Prepare the dough.

For hand-tossed pizza:

1. Using pre-prepared pizza dough, stretch out your dough on a very lightly floured surface (or if stretching with your hands, lightly sprinkle the dough with flour first before you begin stretching). For best results, stretch to the size of the pan you’re using.
2. Spoon sauce onto the dough, making sure to distribute evenly. Sprinkle with mozzarella. If you want to have a crust, leave about ½-1 inch of space between the cheese and the edge of the dough.
3. Follow instructions below for either Monsoon’s toppings or Scotty Scott’s toppings.
4. Place in the oven and bake for 8 to 12 minutes or until crust is firm and cheese is melted and golden brown.
5. Remove from oven, cut and serve hot. Top with your favorite garnish (grated Parmesan, oregano, etc.).

For focaccia pizza:

1. Cut the focaccia bread so it fits snugly in the pan.
2. Brush bread with olive oil.
3. Top first with the mozzarella. Spread the cheese all the way to the edges for best results. Then spoon the sauce over the cheese.
4. Follow instructions below for either Monsoon’s toppings or Scotty Scott’s toppings.
5. Place in the oven and bake for 5- to 7 minutes until cheese is melted and golden brown.
6. Remove from oven, cut and serve hot. Top with your favorite garnish (grated Parmesan, oregano, etc.).

TO PREPARE MONSOON’S TOPPINGS: Slice salami and mushrooms, and cut broccoli into florets. Assemble all toppings onto the pizza, as desired, and top with another layer of cheese. Tip: you’ll use about 85% of your cheese as your base and 15% of your cheese over the toppings to seal everything in.

TO PREPARE SCOTTY SCOTT’S TOPPINGS: Fill saucepan with about ½ inch of olive oil and place over medium heat. While the oil is warming, slice the garlic. Add the sliced garlic to the oil and cook 2 to 3 minutes, flipping halfway through and breaking up the pieces that stick together. Remove the garlic slices from the oil and place on a paper towel to drain. Once cool, give them a rough chop. Drain the artichokes well. Slice the burrata into circles (approximately 2-inches wide). Sprinkle on the garlic and artichoke, and then place some burrata slices on top.