Ingredients:
•	1 Rustic Coast Pastries Focaccia Bread
•	1 (14-ounce) Can Whole Tomatoes, Or 1/2 (28-ounce) Can
•	2 Cloves Garlic
•	1 tsp Red Wine Vinegar
•	Red Pepper Flakes (Optional)
•	8 ounces Low-Moisture Mozzarella Cheese, Shredded (about 2 cups)
•	8 ounces Whole-Milk Ricotta Cheese (about 1 cup)
•	1 ounce Parmesan Cheese, Finely Grated
•	4 large Fresh Basil Leaves

Instructions: 

• Strain the tomatoes. Pour 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water

• Heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 475°F

• Make the sauce. Discard the tomato water that has accumulated in the bowl and pour the strained tomatoes in their sauce into the bowl. Carefully crush the tomatoes with your hands into bite-sized pieces. Grate or mince 2 garlic cloves and add it to the bowl. Add the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir to combine.

• Assemble the focaccia pizza. Shred 8 ounces low-moisture mozzarella cheese (about 2 cups). Sprinkle 1 cup shredded mozzarella evenly over the focaccia. Spoon the tomato sauce over the cheese and gently spread it the best you can with the back of the spoon (some spots without sauce are okay). Sprinkle with the remaining 1 cup mozzarella. Dollop 1 cup whole-milk ricotta cheese in small spoonfuls over the top.

• Bake the focaccia pizza. Bake until the cheese has melted and bubbly, about 10 - 12 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) and tear 4 large fresh basil leaves.

• Let cool, garnish, slice, and serve. Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with the basil and more red pepper flakes, if desired. Cut into squares, serve and enjoy!