Photo: Meg Simle
Yield
Makes 10 to 12 servings

How to Make It

Step 1

Roll each loaf of dough to a 15- x 10-inch rectangle; fit each into a 15- x 10-inch jellyroll pan. Punch dough several times with the end of a wooden spoon. Spread pizza sauce over dough; sprinkle with Parmesan cheese and green onions. Drizzle with oil.

Step 2

Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

Step 3

Bake at 450° for 10 to 12 minutes; cool. Cut each into 12 pieces.

Step 4

Arrange salami and next 10 ingredients on a tray; serve with focaccia.

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