Caprese and Beet-and-Chickpea Focaccia Pizza

Homemade pizza is a fun meal to make since everyone can customize their pizza as they please. Since I wasn’t in the mood to roll out pizza dough or make it from scratch, I decided to make an easy pizza alternative using focaccia bread. The same can be done with flatbread, pita or any other bread product that can support the weight of cheese and vegetables.

I made a caprese version and a beet and chickpea version. I preferred the latter since the chickpeas added a different texture. Feel free to experiment with the toppings!

Caprese Focaccia2015-06-21 19.51.07




> 1 package focaccia bread
> 2 beefsteak tomatoes, sliced
> 6 ounces fresh mozzarella, thinly sliced
> 3 small beets, sliced
> 8 ounces canned chickpeas, drained and rinsed
> salt and pepper


Preheat oven to broil. Slice focaccia bread in half and set with sliced half open.

For the caprese version, place mozzarella then tomatoes on top of focaccia. For the beet and chickpea version, place mozzarella, then beets and chickpeas on top of focaccia. Be sure to not pile too high with cheese and veggies.

Place in oven to broil for about 8 minutes, or until the cheese has melted.

Makes 2 servings.

Inspired by Fitness Magazine.


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