Pizza 2 Ways: hand tossed and focaccia

50 g
56 g
65 g
Total Fat
25 min
Prep Time
12 min
Cook Time


  • Pre-prepared pizza dough or 1 large loaf of focaccia (larger than 9x9)  

  • Olive oil 

  • 2 cups marinara sauce or can of tomato sauce 

  • 6 ounces grated parmesan cheese 

  • 16 ounces of shredded mozzarella 

Monsoon's Toppings

  • Hard Salami 

  • Broccoli 

  • Button Mushrooms 

  • Crushed red pepper 

Scotty Scott's Topping

  • Jar of artichokes

  • Mushrooms

  • 5 cloves fresh garlic

  • 6 ounces fresh burrata

Nutrition Facts

per serving

Calories: 957
Protein: 50 g
Carbohydrate: 56 g
Fiber: 9 g
Total Fat: 65 g
Saturated fat: 24 g
Cholesterol: 136 mg
Calcium: 74% DV
Sodium: 1101 mg


  1. Preheat oven to 400 degrees. 

  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 DOUGH: 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. 

FOR FOCACCIA DOUGH: Cut the focaccia bread so that it fits snugly into the pan. 

  1. Brush dough with olive oil.  

  2. Add Sauce and Cheese

FOR HAND-TOSSED DOUGH: Spoon sauce onto the dough, making sure to distribute evenly. Sprinkle with mozzarella. If you want to have a crust, leave about a ½ inch – 1 inch of space between the cheese and the edge of the dough. 

FOR FOCACCIA DOUGH: Top first with the mozzarella. Spread the cheese all the way to the edges for best results. Then spoon the sauce over the cheese. 

  1. Add toppings

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 2-3 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 and drain them as well. Slice the burrata into circles (approximately 2-inches wide). Sprinkle on the garlic and artichoke and then place some burrata slices on top. 

  1. Bake Pizza

FOR HAND-TOSSED PIZZA: Place into the oven for 8-12 minutes or until crust is firm and cheese is melted and golden brown. 

FOR FOCACCIA PIZZA: Place into the oven for 5-7 minutes until cheese is melted and golden brown. 

  1. Remove from oven, cut, and serve hot. Top with your favorite garnish (grated parmesan, oregano, etc).