Make easy Gluten-Free Focaccia Pizza al Taglio with sun-dried tomatoes, fresh mozzarella, basil, and olive oil for a flavorful Roman-style sheet pan pizza
Easy Gluten-Free Focaccia Pizza al Taglio with Sun-Dried Tomatoes and Mozzarella is a flavorful Roman-style sheet pan pizza with a golden crust, soft and airy interior, creamy fresh mozzarella, savory sun-dried tomatoes, and fragrant fresh basil. Made with prepared Gluten-Free Focaccia Dough, this recipe turns a simple focaccia base into an impressive pizza that is easy enough for a casual dinner yet beautiful enough for entertaining.
Pizza al taglio means pizza by the cut, a style of Italian pizza traditionally baked in rectangular pans and cut into squares or rectangles for serving. The focaccia-style base is especially well suited to gluten-free baking because the dough does not need to be stretched into a thin traditional pizza crust. Instead, it can rise directly in the pan, creating a tender interior surrounded by crisp, olive oil-rich edges.
Rather than using a traditional tomato sauce, this gluten-free focaccia pizza gets its rich tomato flavor from finely chopped oil-packed sun-dried tomatoes. Their concentrated flavor pairs beautifully with mild fresh mozzarella, while basil adds a fresh herbal note that keeps every bite balanced. A drizzle of extra-virgin olive oil ties everything together and encourages the surface and edges of the focaccia to turn beautifully golden as they bake.
Serve this gluten-free pizza al taglio warm from the oven when the mozzarella is soft and melted, or enjoy it at room temperature for an easy party or buffet dish. Cut it into smaller squares for appetizers or larger portions for lunch or dinner.
Directions
Step 1: Preheat the Oven and Prepare the Toppings
Preheat the oven to 350°F.
Drain the oil-packed sun-dried tomatoes thoroughly. Finely chop them until they form a chunky mixture that can be easily distributed across the focaccia while still retaining some texture.
Drain the fresh mozzarella thoroughly and pat it dry with paper towels if necessary. Cut the mozzarella into small pieces so it melts evenly across the pizza.
Finely chop the basil, reserving a few additional leaves for garnishing the finished pizza if desired.
Step 2: Prepare the Gluten-Free Focaccia Dough
Place the fully proofed Gluten-Free Focaccia Dough in its prepared rectangular baking pan.
Drizzle 1 tablespoon extra-virgin olive oil evenly over the surface.
Lightly coat your fingertips with olive oil and gently press dimples across the dough. Press carefully so you create the characteristic focaccia texture without completely deflating the risen dough.
Step 3: Add the Sun-Dried Tomatoes
Spoon the finely chopped sun-dried tomatoes evenly over the surface of the focaccia.
Gently distribute them across the dough rather than creating a thick, solid layer. Leaving some of the focaccia exposed allows the dough to brown while preventing the concentrated sun-dried tomato flavor from overwhelming the pizza.
Step 4: Add the Mozzarella and Basil
Scatter the diced fresh mozzarella evenly over the sun-dried tomatoes, followed by the finely chopped basil.
Drizzle the surface lightly with additional extra-virgin olive oil.
Season lightly with kosher salt. Sun-dried tomatoes and mozzarella can already contain a considerable amount of salt, so begin with a small amount and adjust when serving if necessary.
Step 5: Bake the Focaccia Pizza
Place the pan in the preheated 350°F oven.
Bake for 25 to 30 minutes, rotating the pan halfway through baking to encourage even browning.
The focaccia pizza is ready when the edges are golden brown, the dough is cooked through, and the mozzarella is completely melted with a few lightly browned areas.
Because gluten-free focaccia dough recipes and pan sizes can vary, use the appearance and texture of the crust along with the suggested baking time to determine doneness.
Step 6: Rest Before Slicing
Remove the pizza from the oven and allow it to rest in the pan for about 5 minutes.
This brief resting period allows the crumb to settle slightly and makes the focaccia easier to cut without compressing its soft interior.
Transfer the pizza to a cutting board if desired.
Step 7: Garnish and Serve
Finish the focaccia pizza with additional fresh basil and a light drizzle of extra-virgin olive oil if desired.
Cut the pizza into squares or rectangles in traditional pizza al taglio style.
Serve warm for melted mozzarella and crisp edges, or allow the pizza to cool to room temperature. For appetizers or parties, cut it into smaller squares. For lunch or dinner, cut it into larger rectangular portions.
Notes
For the best texture, use fully proofed Gluten-Free Focaccia Dough that is ready to bake. Handle the dough gently once it has risen. Pressing too firmly while dimpling or adding the toppings can release too much of the trapped air and result in a denser focaccia.
Oil-packed sun-dried tomatoes are recommended because they are tender, flavorful, and easy to spread across the dough. Drain them thoroughly before chopping. You want enough residual oil to keep them tender without adding so much that the finished pizza becomes greasy.
Fresh mozzarella can release a significant amount of liquid as it heats. Drain it thoroughly and pat it dry before dicing. This simple step helps prevent excess moisture from collecting on top of the focaccia and keeps the crust from becoming soggy.
The basil can be divided if you prefer a brighter fresh basil flavor. Add some before baking so its flavor infuses the pizza, then scatter additional fresh basil over the pizza immediately before serving.
For additional toppings, roasted garlic, caramelized onions, sliced olives, roasted peppers, artichoke hearts, roasted cherry tomatoes, or fresh rosemary pair beautifully with sun-dried tomatoes and mozzarella. Keep additional toppings relatively light and well drained so the focaccia can bake properly.
Pizza al taglio is traditionally baked in rectangular pans and portioned by cutting rather than being served as a whole round pizza. This makes the recipe particularly convenient for parties, family meals, lunch spreads, and casual entertaining.
For crispier bottom and side edges, make sure the baking pan is properly coated with olive oil according to the Gluten-Free Focaccia Dough recipe before adding the dough. The olive oil helps create the characteristic golden exterior while keeping the interior tender.
Store leftover focaccia pizza in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it in a 350°F oven for 5 to 7 minutes, or until heated through and the crust has regained its crispness. Avoid reheating for too long because fresh mozzarella can become tough when overheated.
