Focaccia stuffed pizza

Total Time
9 min
6 min
3 min
Straight from Cannery Row, this San Francisco-style filled focaccia combines tuna, marinated mushrooms, roasted peppers, and mozzarella for a focaccia-turned-pizza that's on the table in minutes. This easy, warmed pizza sandwich is one part tuna melt, one part pizza pie, and it's all parts a recipe the whole family will love. Serve this as a quick weeknight dinner with a green salad, or add this to your game day buffet. Freshly baked focaccia breads are typically available in the bakery section of most large supermarkets or sold as a par-baked bread on the Italian aisle. Or look up our easy, no olive oil focaccia recipe if you've got some time to bake.


Focaccia bread

11 oz, split horizontally

Roasted red peppers (packed in water)

½ cup(s), or roasted yellow peppers, chopped

Marinated mushrooms

½ cup(s), chopped

Canned chunk white tuna in water

6 oz, drained

Shredded part skim mozzarella cheese

¾ cup(s)


  1. Preheat the broiler. Place the split focaccia on a baking sheet. Broil 4–5 inches from the heat until golden, 30–60 seconds on each side.
  2. Toss the peppers, mushrooms, and tuna in a bowl, allowing the tuna to break into bite-size chunks.
  3. Top the cut-side of each focaccia half with 1 cup of the tuna mixture, spreading almost to the edge. Sprinkle each piece evenly with the cheese. Broil 4–5 inches from the heat until the cheese melts, 50–70 seconds. Cut each piece of focaccia in half, then sandwich the two halves together, making 2 stuffed focaccia pizzas. Press down lightly for a few seconds to compress, then cut each of the halves into 3 pieces. Yields 1 piece per serving.


For an open-face focaccia pizza, cut each of the 2 halves of focaccia into 6 pieces and offer 2 pieces per serving.F