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Ingredients Quick & Easy Fresh Tomato Focaccia Pizza:

1. Require 1 loaf for focaccia or ciabatta (or similarly flat-ish shaped softer, rustic bread), sliced in half lengthwise (This is one of those tasks made much easier by a bread knife.)
2. You need - fresh, ripe tomatoes. About 1 medium beefsteak tomato's worth per piece of pizza, which is about 1.5 pear type tomatoes, and maybe about 10 grape or cherry type tomatoes
3. Get grated cheese. I recommend something like mozzarella (not fresh), Monterey Jack, Fontina, or Havarti
4. Provide of about 1/4 small clove of garlic, grated, per tomato
5. Prepare - olive oil
6. Prepare of fresh basil, finely chopped or chiffonaded. About 1 leaf per tomato used
7. Provide of salt

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Quick & Easy Fresh Tomato Focaccia Pizza steps:

1. Preheat the oven to 400F.
2. Dice as many tomatoes as you'll need and thoroughly squeeze the excess liquid from them in a two-handed fist. (If you're like me, you'll save the juice and pulp in a little bowl and take a shot when you're done. It's a given your hands are clean when you squeeze. ;) )
3. Toss the squeezed tomatoes with about 1/8 teaspoon of garlic per tomato, about 1.5 teaspoons of olive oil per tomato, fresh basil to taste, and a pinch of salt to bring out the flavors, remembering that your cheese will also be salty.
4. Spread a layer of grated cheese on the cut side of your bread first, then a layer of the tomato mixture, then a thin layer of cheese on top again to hold the tomatoes in place.
5. Bake the pizza on a cookie sheet or sheet pan for 10 to 12 minutes, or until all the cheese is melted. - - And that's it! - - Enjoy. :)

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