THE MAGAZINE

This is a recipe that adapts beautifully. Don't have the time or inclination to make your own dough? Store bought will do nicely here. If you can buy a bakery or store bought focaccia without too much topping, all the better. I like to use a bit of cooked fresh tomatoes as the base on which I add the rest of the ingredients but you may prefer a layer of sauce.

For pizza dough:

Click here for basic pizza dough recipe, or purchase fresh or frozen pizza dough and follow instructions.

For the sauce:

• 1 pound fresh tomatoes, washed and chopped
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 to 4 garlic cloves, chopped
• 1/8 teaspoon red pepper flakes (optional)
• Sea Salt and Black Pepper to taste

In a pan, heat oil and saute onion and garlic until just golden. Add tomatoes and allow to cook for 15 to 20 minutes, gently smashing the tomatoes as they cook. Add pepper flakes if using. Season with salt and pepper.

For the topping:

• 1 (6 ounce) jar marinated artichoke hearts, well drained and blotted with paper towels
• 1/2 cup sun-dried tomatoes, well drained, blotted with paper towels and chopped
• 1/2 cup shredded cheese of your choice (mozzarella, fontina, toma, etc.)
• Sea salt and cracked black pepper to taste

Grease pan and sprinkle with cornmeal. Spread dough in pan and gently press toward sides of pan. Make small indentations over surface of dough with the tips of your fingers. Spread cooled, cooked tomatoes thinly over surface of dough. Add sun-fried tomatoes and artichoke hearts. Sprinkle cheese over all and season with salt and black pepper. Bake in upper half of oven until both top and bottom of focaccia are browned, about 20 to 25 minutes. Allow to cool before cutting.