• Wash and dry produce. • In a large bowl, whisk together flour, yeast, garlic powder, 1 tsp sugar, 1⁄2 TBSP salt, and a pinch of pepper until evenly combined, about 20 seconds (use 2 tsp sugar and 1 TBSP salt for 4 servings). • Add 1 cup warm water (2 cups for 4). (TIP: For the perfect temperature to help activate the yeast, microwave 1⁄2 cup water until steaming, 1-2 minutes, then add 1⁄2 cup cold tap water.) Stir until water has absorbed and dough is sticky, about 30 seconds.

• Drizzle 2 tsp olive oil over the top of dough. Gently fold dough a few times to evenly coat in oil. • Cover bowl with a kitchen towel and set aside until dough is almost doubled in size, about 1 hour. TIP: Dough will proof best in a warm location, such as on top of the fridge or on a counter away from drafts.

• Once dough has doubled in size, drizzle 1 TBSP olive oil in an 8-by-8-inch baking dish (for 4 servings, use 2 TBSP olive oil and a 9-by-13-inch baking dish). • Transfer dough to prepared baking dish and gently press and stretch to edges of dish. Cover with a kitchen towel and let rest for 30 minutes. • Adjust rack to middle position and preheat oven to 425 degrees. • Thinly slice tomato into rounds.

• Once dough has rested 30 minutes, drizzle olive oil over the top of dough. Gently press your fingertips into dough to create divots. • Evenly sprinkle dough with mozzarella cheese. Dollop marinara and pesto over cheese. Sprinkle with diced salami and top with tomato. Season with salt and pepper. • Transfer to oven and bake on middle rack until top and sides are golden brown, puffed, and cooked through, 25-30 minutes.

• Meanwhile, in a medium bowl, combine mixed greens and creamy balsamic dressing; toss to evenly coat. Top salad with almonds.

• Cut focaccia pizza into four pieces (eight pieces for 4 servings). • Serve focaccia pizza with salad on the side. TIP: If you have some on hand, top focaccia pizza with crushed red pepper flakes or hot honey to taste!