I am HOOKED on this pizza/ perfect dunking bread for soup! I was in charge of making this pizza on Tuesday night for dinner since I got home a little too close for the new 6pm dinner rule. We made it just in time I am happy to say! This pizza is now going to be standard made in this house, I can tell you that for sure.
Pizza Focaccia *from Eat,Drink, & Be Vegan
1 10in whole wheat pizza shell
1 tbsp extra virgin olive oil
1 1/4-1 1/2 tsp fresh rosemary, chopped *if not able to use fresh, use 1 tsp and crush it up in your fingers
1/3-1/4 tsp sea salt, to taste
fresh ground pepper, to taste
1/2-1 tbsp extra virgin olive oil
1/4 cup fresh basil chopped
Preheat over to 425. Line a baking sheet with parchment paper or use a pizza sheet. Using a pastry brush, spread 1 tbsp oil over the top of pizza shell, then sprinkle on rosemary, salt, and pepper. Bake for 6-12 minutes, until edges are golden. Remove from over and drizzle 1 tbsp oil over the hot bread, then sprinkle on basil. Cut into slices and enjoy.