Summer Veggie Vegan Focaccia

Our friend, Hank keeps himself busy with gardening in the summer. Why would this be bloggable news? Simply because he is 87 years old and still grows some of the most delicious peppers, zucchini, eggplant, cabbage, broccoli, and tomatoes. Hank always brings us bags of home-grown goodness on Sunday when he goes to church. He’s incredible!

If you ever had a chance to dine in Italy, your palate will be changed forever. The Italians make a few versions of pizza, some with cheese and some without. Many Italian grocery stores make pizza and sell it to go, crust and sauce only. Of course it is always best to make your own personalized pizza just like the Italians. The only corner I cut is making my own dough, I can’t find the time! I was able to find a frozen dough at my local supermarket that is delicious and it is dairy-free. Instead of buying a pizza, I make my own homemade version of thin crusted Focaccia with Mandolin Sliced extra thin veggies provided by Hank, our wonderful gardener friend. I don’t even miss the cheese because of the abundance of flavor from the mixed vegetables.


INGREDIENTS (Preheat oven to 400 degrees with your pizza stone in it)

  • 1 Store bought pizza dough
  • 2 28 oz. cans of Italian Plum Tomatoes
  • salt, pepper, oregano, basil
  • Thinly sliced vegetables of your choice, I used a mandolin for paper thin consistency

Defrost the dough as per package directions

Strain the tomatoes, add the spices and cook down until the sauce is thickened, approx. 1/2 hour. Let it cool. Start to hand-press the dough on a pizza paddle to the desired thickness making sure you have enough flour so it doesn’t stick. You can also sprinkle a little of finely ground corn meal on the paddle surface before hand-pressing.

hands on pizza prep

When you are done, add the sauce, sliced vegetables, and basil. Slowly transfer to the pre-heated pizza stone and bake for 12-15 minutes or more if you like it well done.




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