A Better Pizza?

Thank you for the survey of quick pizzas (The Pizza Challenge, June 11).

But I’ve got one to challenge your best homemade pizza. It’s similar to the Boboli idea, which is a good one, but needs some help. (I’ve tried a couple of Boboli crusts, but the flavor puts me off, perhaps somewhat like some of your tasters didn’t like the Pillsbury crust.) I make focaccia, which is an easy item to do ahead and keep in the freezer. Often I’ll bake a stack of focaccia at one time.

You can modify the softness or crispness of the crust by increasing or decreasing the baking time. A few slices of tomato and a sprinkle of melt-y cheese is a tasty and easy starter (10 minutes at 350 degrees). But the crust will also support a full load of sauce, double and triple toppings and a mound of cheese.

Pull a crust from the freezer, cut off the size desired, top as preferred and pop it in the oven. This all can be done while you’re looking up Domino’s phone number.

--GARY BRAMMER

Los Angeles

FOCACCIA

3 cloves garlic, pressed

1/4 cup onion, finely chopped

1/2 cup Parmesan cheese, grated

2 tablespoons rosemary and/or basil, chopped

1 loaf frozen bread dough, thawed

2 tablespoons olive oil

Mix together garlic, onion, cheese and rosemary and basil. Roll, pull and shape dough to fit 14-inch pizza pan, or equivalent. Oil pan and place dough on pan. Brush dough with oil and sprinkle mixed toppings over dough. Leave uncovered to rise about 30 minutes. Bake in 400-degree oven 15 to 20 minutes, or to desired color and texture. Makes 1 focaccia.