If this looks suspiciously similar to my previous post, it's because I had a fair amount of leftover dough when I made focaccia a few days ago. I'm calling this one a pizza, but it's the exact same dough recipe and baking time. One handy trick I learned baking these is to finish the pizza/focaccia by carefully removing it from your pizza pan, and baking it for the final 3 to 5 minutes right on the oven rack. This ensures a crispy, crunchy, deliciously golden-brown bottom crust.
I'm savoring this one, because it contains some of my last cherry and green zebra tomatoes, along with chopped kalamata olives and oregano. I have a few tomatoes left outside, but I know it's going to freeze soon...we might even get a little snow tonight, which I'm in complete denial about.