Brussels Sprout Focaccia Pizza with Fontina & Caramelized Onion

Brussels Sprout Focaccia Pizza

with Fontina & Caramelized Onion

30 MIN
4 Servings
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    From the Test Kitchen

    Rich flavors abound in this crowd-pleasing focaccia pizza thanks to the thinly sliced brussels sprouts layered alongside two kinds of melty cheeses—finished with caramelized onion for incredible depth of flavor. For bright contrast, we’re elevating a simple ranch-dressed salad with fresh navel orange.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Brussels Sprout Focaccia Pizza with Fontina & Caramelized Onion
    Title
    • 1 Piece Focaccia Bread
    • 1 8-Oz Can Tomato Sauce
    • 1 Red Onion
    • ½ lb Brussels Sprouts
    • 1 clove Garlic
    • 1 Navel Orange
    • 1 Romaine Lettuce Heart
    • 4 oz Fresh Mozzarella Cheese
    • 4 oz Shredded Fontina Cheese
    • 3 Tbsps Ranch Dressing
    • 1 Tbsp Honey
    • 2 Tbsps Sherry Vinegar
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Halve the bread horizontally. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tomato sauce, Italian seasoning, and garlic paste; season with salt and pepper.

    Assemble & bake the pizza
    2 Assemble & bake the pizza

    Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the seasoned tomato sauce, sliced brussels sprouts, fontina, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until the bread is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

    Caramelize the onion
    3 Caramelize the onion

    Meanwhile, halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    Prepare the salad ingredients
    4 Prepare the salad ingredients

    Meanwhile, roughly chop the lettuce. Peel and medium dice the orange. Combine in a large bowl.

    Finish & serve your dish
    5 Finish & serve your dish

    Just before serving, to the bowl of prepared lettuce and orange, add the ranch dressing and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board. Cut into equal-sized pieces, then evenly top with the caramelized onion. Serve the finished pizza with the salad on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Halve the bread horizontally. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tomato sauce, Italian seasoning, and garlic paste; season with salt and pepper.

    2 Assemble & bake the pizza

    Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the seasoned tomato sauce, sliced brussels sprouts, fontina, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until the bread is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

    Assemble & bake the pizza
    Caramelize the onion
    3 Caramelize the onion

    Meanwhile, halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Prepare the salad ingredients

    Meanwhile, roughly chop the lettuce. Peel and medium dice the orange. Combine in a large bowl.

    Prepare the salad ingredients
    Finish & serve your dish
    5 Finish & serve your dish

    Just before serving, to the bowl of prepared lettuce and orange, add the ranch dressing and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board. Cut into equal-sized pieces, then evenly top with the caramelized onion. Serve the finished pizza with the salad on the side. Enjoy!

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