Cheesy Beef Focaccia Pizza with Kale Salad

Cheesy Beef Focaccia Pizza

with Kale Salad

40 MIN
4 Servings
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From the Test Kitchen

For a twist on classic crowd-pleasing pizza, we’re using delightfully chewy focaccia bread as the base—topped with a hearty meat sauce (spiced with a touch of Calabrian chile paste) and a duo of fontina and ricotta cheeses. Served on the side, a crunchy kale and carrot salad lends refreshing balance to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Cheesy Beef Focaccia Pizza with Kale Salad
Title
  • 1⅛ lbs Ground Beef
  • 1 Piece Focaccia Bread
  • 1 8-Ounce Can Tomato Sauce
  • 2 cloves Garlic
  • 1 bunch Kale
  • 6 oz Carrots
  • 1 Yellow Onion
  • 4 oz Shredded Fontina Cheese
  • 2 Tbsps Tomato Paste
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Mayonnaise
  • 2 Tbsps Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
Prepare the ingredients & make the salad:
1 Prepare the ingredients & make the salad:

Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Halve the bread. Peel 2 cloves of garlic; keep 1 clove whole. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve, peel, and medium dice the onion. To make the dressing, in a large bowl, whisk together the mayonnaise, vinegar,  and as much of the garlic paste as you’d like. Season with salt and pepper. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Transfer to the bowl of dressing; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Toast the bread:
2 Toast the bread:

Meanwhile, line a sheet pan with foil. Place the halved bread, cut side up, on the foil. Drizzle with olive oil and season with salt and pepper. Bake 5 to 7 minutes, or until lightly browned. Remove from the oven; let stand at least 2 minutes. When cool enough to handle, carefully rub the cut sides of the bread with the whole garlic clove, then discard the clove. 

Cook the beef & onion:
3 Cook the beef & onion:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste, oregano, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat.

Assemble & bake the pizza:
4 Assemble & bake the pizza:

Season the ricotta with salt and pepper. Evenly top the toasted bread with the tomato sauce, cooked beef and onion, fontina, and seasoned ricotta. Season with salt and pepper. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes. 

Finish & serve your dish:
5 Finish & serve your dish:

Carefully transfer the baked pizza to a cutting board. Cut into equal-sized pieces. Serve the pizza with the salad on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the salad:
1 Prepare the ingredients & make the salad:

Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Halve the bread. Peel 2 cloves of garlic; keep 1 clove whole. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve, peel, and medium dice the onion. To make the dressing, in a large bowl, whisk together the mayonnaise, vinegar,  and as much of the garlic paste as you’d like. Season with salt and pepper. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Transfer to the bowl of dressing; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Toast the bread:

Meanwhile, line a sheet pan with foil. Place the halved bread, cut side up, on the foil. Drizzle with olive oil and season with salt and pepper. Bake 5 to 7 minutes, or until lightly browned. Remove from the oven; let stand at least 2 minutes. When cool enough to handle, carefully rub the cut sides of the bread with the whole garlic clove, then discard the clove. 

Toast the bread:
Cook the beef & onion:
3 Cook the beef & onion:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste, oregano, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat.

4 Assemble & bake the pizza:

Season the ricotta with salt and pepper. Evenly top the toasted bread with the tomato sauce, cooked beef and onion, fontina, and seasoned ricotta. Season with salt and pepper. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes. 

Assemble & bake the pizza:
Finish & serve your dish:
5 Finish & serve your dish:

Carefully transfer the baked pizza to a cutting board. Cut into equal-sized pieces. Serve the pizza with the salad on the side. Enjoy! 

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