Focaccia Pizza

Preheat the oven to 425°F. Line a 9×13 inch pan with Reynolds Kitchens^® Unbleached Parchment Paper

Prepare the dough (if not store bought) by placing the pizza dough in the pan and gently stretching it toward the edges. Cover it loosely and let rise for 1–2 hours, or until slightly puffy.

Next, parbake the crust. Drizzle the dough with olive oil and use your fingertips to dimple the surface.

Bake for 12–15 minutes, until the dough is set and lightly puffed.

Remove the pan from the oven. Sprinkle evenly with mozzarella, then top with cherry tomatoes, asparagus, red onion, dollops of ricotta, and grated Parmesan.

Bake the focaccia again for an additional 10–12 minutes, or until the cheese is melted and bubbly and the edges are golden.

Remove from the oven and finish with lemon zest, crushed red pepper flakes, flaky salt, fresh basil, and a drizzle of balsamic glaze or vinegar. Slice and serve warm.