Focaccia Pizza with Sun-dried Tomatoes and Arugula

Focaccia Pizza

Just recently I posted a recipe for a Gluten Free Focaccia Pizza Crust.  If you need or prefer to eat gluten free, check out that recipe and then just add the toppings listed here to make this Focaccia Pizza with Sun-Dried Tomatoes and Arugula.  If you don’t need the gluten free version the regular crust is included in the recipe at the bottom of this post.

Focaccia Pizza

I’ve been on quite the pizza kick lately.  I think I’ve had so many unique pizza flavors now that regular old cheese pizza just isn’t going to cut it for me anymore.  I don’t have any desire to use regular pizza sauce and I want my crust to have big time flavor! This Focaccia Pizza fit the bill (my bill, at least!) and takes pizza up to a whole new notch.  The “crust” is delicious!  It’s a thick, crispy crust full of olive oil flavor that adds so much more to the other ingredients I added –  fresh mozzarella, sun-dried tomatoes, and arugula!  I have seen so many pizza recipes using arugula, I just had to try it!  I only noticed some slight flavor from the arugula, which I liked.  It’s full of so many healthy benefits that I plan to start using it a lot more often!

Focaccia Pizza

Focaccia Pizza

Focaccia Pizza

Focaccia Pizza

Focaccia Pizza

My most successful recipes are those that my 8-year-old son, Jaxon, will eat.  Sure the arugula led to a little hesitation (it’s new AND green!), but overall he really liked this pizza.  He loves dough in any form, and really loved the focaccia!

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You could use the focaccia portion of the recipe on its own to make as an appetizer or as a side to a pasta dish.  I would recommend sprinkling the baked focaccia with coarse salt and rosemary to give it a traditional focaccia flavor.  Mixing olive oil, thyme, and a pinch of red pepper flakes makes a great dipping oil for it!

Next time you’re craving a new pizza flavor, I think this Focaccia Pizza with Sun-dried Tomatoes and Arugula is worth a try!  Let me know how you like it!

Enjoy!

 

Fun Find: how cool is this Kitchy Pizza Cutter Wheel!  I think I have to have one!

 

 

 

Focaccia Pizza
Focaccia Pizza with Sun-dried Tomatoes and Arugula
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Focaccia Pizza
Focaccia Pizza with Sun-dried Tomatoes and Arugula
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Ingredients
Focaccia Crust
Toppings
Servings:
Instructions
  1. In a small bowl, combine the warm water, yeast, and sugar. Let sit in a warm place for 15 minutes until yeast gets bubbly.
  2. In a large mixer bowl, combine the flour, salt, 1/2 Cup of the olive oil, and the yeast mixture. Mix on low until blended. Remove from the mixture and knead on a lightly floured surface until everything is well blended. If the dough is too dry, add water 1 Tablespoon at a time until it becomes more moist and easier to knead.
  3. Coat the inside of the mixing bowl with oil, place the dough in it, and cover with plastic wrap. Let sit in a warm place for 1 hour.
  4. Pour 1/4 Cup olive oil onto a rimmed baking sheet and spread the dough over it to cover the sheet. Using your finger tips, push holes into the top of the dough, then brush the top with the remaining 1/4 C olive oil. Cover with plastic wrap and let sit another hour.
  5. Preheat oven to 425 degrees F. Bake until the dough starts turning a light brown on top. Remove from oven top with slices of mozzarella, sun-dried tomatoes, and arugula (use more less toppings depending on your preferences) and return to the over for 5-7 minutes longer, until the cheese is melted and the toppings are heated through.
Recipe Notes

If using this recipe for traditional focaccia, omit the pizza toppings and sprinkle the finished focaccia with coarse salt and rosemary when it's finished baking.

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Gluten Free Focaccia Pizza Crust

Gluten Free Focaccia Pizza Crust

Try this Gluten Free Focaccia Pizza Crust for a little something different next time it’s pizza night in your home!

Growing up, I was never a fan of pizza.  In fact, I hated anything and everything that had spaghetti sauce on it.  Not easy on a kid growing up in an Italian family!  I eat sauce now, but I still tend to stray far from traditional when it comes to recipes that typically use a red tomato based sauce.  I’m always looking for ways to switch things up, especially when it comes to pizza.  I’ve made a few pizza’s on the blog already, but this one was built on a gluten free Focaccia Pizza Crust.

I was actually making two pizza crusts at the same time.  This one and a non-gluten free crust for those of us who can eat gluten.  I think making them side-by-side is what triggered a ton of worry about how this Gluten Free Focaccia Pizza Crust was going to end up.

Gluten Free Focaccia Pizza Crust

Gluten Free Focaccia Pizza Crust

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I honestly had no idea how this was going to turn out.  The dough didn’t really “rise” but I let it sit the same as I did for my non-gluten free version.  It looked flaky as it was baking and I was sure it was going to be a crumbly mess.  I even called Daryl to tell him to pick up a prepackaged gluten free pizza crust for himself because I couldn’t guarantee mine was going to turn out edible.  Every step of the way I thought for sure this crust was going to be a huge failure!  Gluten free baking is tough. Let’s not sugar coat this fact.  Even if the end product tastes just as it should, the texture is never going to be exactly like the non-gluten free version.

Gluten Free Focaccia Pizza Crust

Daryl came home with a prepackaged pizza crust in hand.  It was then that I realized that I didn’t have extra cheese or tomatoes to put on it if we did end up needing to make it.  My fingers were all crossed in hopes this thing would be edible.  I topped both pizzas with fresh mozzarella, sun-dried tomatoes, and arugula and put them back in the oven to finish baking.

Gluten Free Focaccia Pizza Crust

Daryl’s gluten free Focaccia Pizza Crust ended up being denser than the non-gluten free crust.  I think this was due to the fact the gluten free dough won’t rise as much.  I tasted both and was really surprised at how identical they ended up being.  Both crusts had the same traditional focaccia taste.  The Gluten Free Focaccia Pizza Crust even had a very similar texture, but with a little more graininess common in baking with gluten-free flours.  He didn’t seem to mind and ate half the pizza in one sitting!

I tend to stick with tried-and-true prepackaged gluten free flour blends.  I feel like each one gives different results.  For this recipe, I used Pillsbury Gluten Free Flour Blend because I’ve had really good results with it in the past.  I also really like King Arthur’s, but have not tested this recipe with it.

The recipe below is for the Gluten Free Focaccia Pizza Crust only.  You can top it with the same ingredients I did, or any other way you prefer your pizza!  A lot of focaccia recipes will sprinkle the top of the bread with salt and rosemary.  For more traditional pizza’s I’d recommend garlic and oregano!

I hope you enjoy this little spin on pizza crust and that this Gluten Free Focaccia Pizza Crust turns out as good for you as it did for us!

Enjoy!

 

Gluten Free Focaccia Pizza Crust
Gluten Free Focaccia Pizza Crust
Yum
Print Recipe
Gluten Free Focaccia Pizza Crust
Gluten Free Focaccia Pizza Crust
Yum
Print Recipe
Ingredients
Servings:
Instructions
  1. In a small bowl, combine the warm water, yeast, and sugar. Let sit in a warm place for 15 minutes until yeast gets bubbly.
  2. In a large mixer bowl, combine the gluten free flour, salt, 3/4 Cups of the olive oil, and the yeast mixture. Mix on low until blended. Remove from the mixture and knead on a lightly floured surface until everything is well blended. If the dough is too dry, add water 1 Tablespoon at a time until it becomes more moist and easier to knead.
  3. Coat the inside of the mixing bowl with oil, place the dough in it, and cover with plastic wrap. Let sit in a warm place for 1 hour. You will not notice the rising as much as with traditional dough.
  4. Pour 1/4 Cup olive oil onto a rimmed baking sheet and spread the dough over it to cover the sheet. Using your finger tips, push holes into the top of the dough, then brush the top with the remaining 1/4 C olive oil. Cover with plastic wrap and let sit another hour.
  5. Preheat oven to 425 degrees F. Bake until the dough starts turning a light brown on top. Remove from oven and sprinkle with coarse salt and rosemary (for traditional focaccia) or top with the pizza toppings of your choice and return to the over for 5-7 minutes longer, until the cheese is melted and the toppings are heated through.
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Gluten Free Salted Caramel Chocolate Chip Cookies

Gluten Free Salted Caramel Chocolate Chip Cookies

The first cookie in my gluten free chocolate cookie series are these Gluten Free Salted Caramel Chocolate Chip Cookies!

I recently posted A LOT of dark chocolate cookies that were not gluten free.  With my boyfriend needing to avoid gluten in his diet, and loving sweets, I HAD to make a bunch of gluten free varieties as well!  These Gluten Free Salted Caramel Chocolate Chip Cookies are just as delicious and as easy to make!

Gluten Free Salted Caramel Chocolate Chip Cookies

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The only differences between this recipe and the base recipe for the dark chocolate cookies were that I used Pillsbury’s Gluten Free Flour blend and regular unsweetened cocoa.  I’m assuming the flour is what resulted in these cookies being thicker than the non-gluten varieties I made.  I use Pillsbury’s Gluten Free Flour Blend most often, but also like King Arthur’s, it’s just a bit more expensive. Both these flours give me the best results when baking gluten free, whether it be cookies, pancakes, muffins, etc!

The cookies were slightly chewy, with crispy edges.  Gluten free baked goods tend to crumble much easier than non-gluten free, but these held up pretty well!  I won’t lie and say these are the perfect alternative to non-gluten free cookies as far as breakage goes, but they are pretty darn close!  My boyfriend had no problems eating almost all of them (my 8 year old son ate the rest and never once said they tasted any different)!

Gluten Free Salted Caramel Chocolate Chip Cookies

*Quick tip:  using a Silpat mat like the one pictured above not only helps keep cookies from sticking, but came in especially handy with this recipe because the melted caramel came right off as well!  An added bonus – easy clean up!

I absolutely love the way these cookies turned out appearance-wise as well. Since I’ve taken up blogging and food photography, I’m learning new tips and tricks all the time!  To get cookies that look like the ones in the photos, leave some of the mix-ins to the side, then press them on top of the dough balls before putting them in the oven.  Then, you’ll have cookies where you can see what’s in them just by looking at them!

Gluten Free Salted Caramel Chocolate Chip Cookies

I have several more recipes for variations of gluten free chocolate cookies I’ll be linking to below once they post.  I hope you’ll try some and let me know what you think!  If you don’t care for the mix-in’s I’ve used in this Gluten Free Salted Caramel Chocolate Chip Cookie, try my Gluten Free Triple Chocolate Chip CookiesGluten Free Walnut Chocolate Chip Cookies, or use the Basic Gluten Free Chocolate Cookie Recipe and mix in whatever it you love!

Enjoy!

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Gluten Free Salted Caramel Chocolate Chip Cookies
Gluten Free Salted Caramel Chocolate Chip Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Gluten Free Salted Caramel Chocolate Chip Cookies
Gluten Free Salted Caramel Chocolate Chip Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
  3. In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in the chocolate chips and caramel pieces.
  4. Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. Sprinkle with a pinch of the kosher salt and LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!
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