13 Best Quick & Easy Fresh Tomato Focaccia Pizza suitable for every moment!

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Prepare focaccia or ciabatta (or similarly flat-ish shaped softer, rustic bread), sliced in half lengthwise (This is one of those tasks made much easier by a bread knife.).
Use fresh, ripe tomatoes. About 1 medium beefsteak tomato's worth per piece of pizza, which is about 1.5 pear type tomatoes, and maybe about 10 grape or cherry type tomatoes.
You need to prepare grated cheese. I recommend something like mozzarella (not fresh), Monterey Jack, Fontina, or Havarti.
Use about 1/4 small clove of garlic, grated, per tomato.
Use olive oil.
Provide fresh basil, finely chopped or chiffonaded. About 1 leaf per tomato used.
You need to prepare salt.

Short Tips:

When saving active ingredients that you will make use of for food preparation it is an excellent routine to equip them in huge amounts and freeze them in plastic bags. This will make preparing food simpler as well as quicker. For example, when preparing vegetables, you can just pull them out of the freezer and also just steam them.

Preheat the oven to 400F..
Dice as many tomatoes as you'll need and thoroughly squeeze the excess liquid from them in a two-handed fist. (If you're like me, you'll save the juice and pulp in a little bowl and take a shot when you're done. It's a given your hands are clean when you squeeze. ;) ).
Toss the squeezed tomatoes with about 1/8 teaspoon of garlic per tomato, about 1.5 teaspoons of olive oil per tomato, fresh basil to taste, and a pinch of salt to bring out the flavors, remembering that your cheese will also be salty..
Spread a layer of grated cheese on the cut side of your bread first, then a layer of the tomato mixture, then a thin layer of cheese on top again to hold the tomatoes in place..
Bake the pizza on a cookie sheet or sheet pan for 10 to 12 minutes, or until all the cheese is melted. And that's it! Enjoy. :).

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