Focaccia Art Mozza Bread

Dairy-Free | Vegan | Lactose-Free

6-8 servings

Prep Time: 10 minutes
Resting Time: 1 hour
Cook Time: 25 minutes

What You’ll Need

  • 1 lb. pizza dough, ready-made (remove from bag and allow to rest covered in a warm place for 20-30 minutes)
  • 3/4 cup Vevan Mozza-Shred
  • ¼ cup olive or vegetable oil, divided
  • Get creative with an assortment of sliced veggies, fresh herbs, olives, nuts, and seeds such as: large or mini bell peppers, cherry tomatoes, green onions, red onions, parsley, basil, sage, rosemary, thyme, olives, capers, pepitas, poppy seeds, sesame seeds, chia seeds, etc.
  • Optional dipping sauce: Olive oil, balsamic vinegar, seasoned with flaked sea salt and freshly ground black pepper.

Here’s How

  1. Line an 8×8 baking pan with parchment paper. Grease the bottom and sides well with 2 tablespoons of oil.
  2. Divide pizza dough in half. Stretch one piece by hand to fit in the base of the pan. Top with Vevan Mozza-Shred. Shape second piece of dough to fit on top of cheese, making sure all the cheese is covered and the dough reaches the sides of the pan. (Tip: If dough shrinks back, leave it to rest for about 10 minutes to relax and then stretch it to the sides).
  3. Cover dough lightly with a damp cloth, and place in a warm spot for 45 minutes to an hour until risen slightly.
  4. While dough is rising, prep your “artful” ingredients.
  5. Preheat oven to 450°F.
  6. Uncover your risen dough. Pour over remaining oil and press deep dimples all over the top – this helps the dough to rise more evenly on top.
  7. Decorate the top as you like, pressing the toppings into the dough slightly.
  8. Bake for about 25 minutes, or until golden.
  9. Remove from oven and allow to cool for at least 10 minutes before serving.
  10. Serve warm or at room temperature with optional dipping sauce.
  11. Enjoy your edible art!