Zutaten für Fresh Mozzarella Basil Tomato Focaccia
- Balsamic Vinegar
- Brown Sugar
- 1 lb frozen pizza dough
- 1/4 cup olive oil, plus extra for drizzling
- 1/4 cup fresh basil leaves, chopped
- 2 medium tomatoes, sliced
- 1 teaspoon garlic salt
- 1/4 cup grated Parmesan cheese
- Fresh Mozzarella Cheese
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Zubereitung von Fresh Mozzarella Basil Tomato Focaccia
- Thaw frozen pizza dough according to package directions and let it rest at room temperature for 15 minutes.
- **Make the Balsamic Glaze:** In a small saucepan, combine 1 cup aged balsamic vinegar and 1/2 cup granulated sugar.
- Bring to a boil over medium-high heat.
- Reduce heat to low, and simmer for 20 minutes, stirring occasionally, until syrupy.
- Remove from heat and let cool completely. Refrigerate for at least 30 minutes to allow it to thicken further.
- Preheat oven to 425°F (220°C).
- Lightly flour a clean surface and gently stretch or roll out the pizza dough to a 1/4-inch thickness, forming an approximate rectangle.
- Transfer the dough to a lightly oiled baking sheet.
- Brush the dough with 2 tablespoons of olive oil.
- Sprinkle evenly with 1 teaspoon garlic salt and 1/4 cup grated Parmesan cheese.
- Bake for 8 minutes.
- Remove from oven and prick the dough all over with a fork.
- Bake for another 4-5 minutes, or until the focaccia is golden brown and cooked through.
- Remove from oven and let cool slightly.
- Arrange sliced fresh mozzarella and tomatoes over the focaccia.
- Sprinkle generously with chopped fresh basil.
- Drizzle with remaining olive oil and the balsamic glaze.
- Serve immediately with extra balsamic glaze for dipping (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
20g
Fat
52g
Carbs
2g