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Focaccia Pizza with Tahini Balsamic Drizzle

January 19, 2018

It's kind of like a hybrid between pizza and bruschetta, and it's delicious. I can't seem to get over how simple it is to make either - after you breeze past the chopping of the veggies, it's basically just an assembly game. 

Make it your own with your desired toppings. I used arugula because of its slightly peppery flavour which really elevates the pizza. But you can most certainly feel free to try different greens: spinach, watercress, basil, frisee etc.
 

Focaccia is unique from traditional breads in that it contains olive oil as an ingredient making it flavourful and moist. Dimples are often pressed into the dough as it proofs to create its signature appearance. It's often topped with more olive oil, coarse salt and various herbs - most commonly rosemary. 

 

Enjoy!

Focaccia Pizza with Tahini Balsamic Drizzle

Recipe PDF

▸ ▹ Vegan, oil-free, refined sugar-free, nut-free

Yield: 2 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

 

INGREDIENTS

500 g can tomato sauce*

68 g tin tomato puree*

3 cloves garlic, crushed

1 Tbsp (15g) nutritional yeast

2 tsp (10g) dried oregano 

1 tsp (5g) Italian spice mix (or sub dried basil)

1/2 tsp curry powder 

freshly ground pepper

 

10 cherry tomatoes, cut in half 

1 red bell pepper, thinly sliced 

5 large mushrooms, thinly sliced

20 kalamata olives, cut in half 

1/2 red onion, thinly sliced 

 

1 cup (20-30g) fresh arugula 

 

INGREDIENTS: Tahini Balsamic Sauce

2 Tbsp (30ml) tahini (sesame seed butter)

2 tsp (10ml) balsamic vinegar 

 

Directions

  1. Preheat oven to 350 F/ 180C. Cut focaccia bread in half and place on a cooking sheet lined with tin foil. 

  2. In a large bowl, mix together the tomato puree concentrate through pepper until well combined. Spread this pizza sauce onto the bread. Arrange the veggies, tomatoes through red onion, on top and place in the oven to bake for about 20 minutes, or until the vegetables are baked to your liking. 

  3. While baking, prepare the drizzle by mixing the tahini and balsamic vinegar, plus 2 Tbsp water in a small bowl until creamy and well combined. 

  4. When the pizza is done, remove from the oven, drizzle on the tahini balsamic sauce and top with the fresh arugula. Slice and enjoy while hot!

Notes

  1. *Or substitute these two ingredients for pre-made pizza sauce.

  2. Variations: add any other veggies you enjoy, like diced zucchini, capers, green olives, etc. 

  3. Speed-it-up: using pre-made pizza sauce speeds this up. 

  4. Make-ahead: you can also make this recipe in advance and freeze (without the arugula or tahini balsamic sauce). To prepare, simply defrost and bake in the oven; when finished add the drizzle and arugula and enjoy! 

  5. Storage: enjoy immediately. If leftovers remain, reheat in the oven (without the arugula) before serving again.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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