Quick & Easy Fresh Tomato Focaccia Pizza

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. :)