Pre heat oven to 400 degrees F

Slice 1 1/4 cups of the san marzano mini tomatoes into rounds. Aprox. 1/8" thick.

Add the dried italian seasonings, salt, and evoo and mix well together.

Spray the bottom of the pizza/baking pan with cooking spray. Spread pizza dough out over the pan and poke holes with the tines of a fork. Drizzle extra virgin olive oil over the top of the dough and rub into the dough with your hands.

Add the tomatoes to the dough (without liquid) and gently press them into the dough so they sink a bit. Then sprinkle on 2/3rds of the grated parmesan cheese.

Place pan into preheated oven on the bottom rack for 15 minutes. After 15 minutes remove the focaccia from the oven and evenly sprinkle on the shredded mozzarella cheese. Rotate the pan and Pop back into the oven for an additional 10 minutes (or so).

Remove from the oven when the top is golden and the cheese has melted into the tomatoes and is no longer visible. Let the focaccia rest for a bit before cutting into it.