Wash and dry produce.

In a large bowl, whisk together flour, yeast, garlic powder, 1 tsp sugar, ½ TBSP salt, and a pinch of pepper until evenly combined, about 20 seconds (use 2 tsp sugar and 1 TBSP salt for 4 servings).

Add 1 cup warm water (2 cups for 4). (TIP: For the perfect temperature to help activate the yeast, microwave ½ cup water until steaming, 1-2 minutes, then add ½ cup cold tap water.) Stir until water has absorbed and dough is sticky, about 30 seconds.

Drizzle 2 tsp olive oil over the top of dough. Gently fold dough a few times to evenly coat in oil.

Cover bowl with a clean kitchen towel and set aside until dough is almost doubled in size, about 1 hour. TIP: Dough will proof best in a warm location, such as on top of the fridge or on a counter away from drafts.

Once dough has doubled in size, drizzle 1 TBSP olive oil in an 8-by-8-inch baking dish (for 4 servings, use 2 TBSP olive oil and a 9-by-13-inch baking dish).

Transfer dough to prepared baking dish and gently press and stretch to edges of dish. Cover with a clean kitchen towel and let rest for 30 minutes.

Adjust rack to middle position and preheat oven to 425 degrees.

Thinly slice tomato into rounds.

Once dough has rested 30 minutes, drizzle olive oil over the top of dough. Gently press your fingertips into dough to create divots.

Evenly sprinkle dough with mozzarella cheese. Dollop marinara and pesto over cheese. Sprinkle with diced salami and top with tomato. Season with salt and pepper.

Transfer to oven and bake on middle rack until top and sides are golden brown, puffed, and cooked through, 25-30 minutes.

Meanwhile, in a medium bowl, combine mixed greens and creamy balsamic dressing; toss to evenly coat. Top salad with almonds.

Cut focaccia pizza into four pieces (eight pieces for 4 servings).

Serve focaccia pizza with salad on the side. TIP: If you have some on hand, top focaccia pizza with crushed red pepper flakes or hot honey to taste!