Cheesy Beef Focaccia Pizza

with Kale Salad

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 960 calories

For a twist on the classic crowd-pleaser, we’re using delightfully chewy focaccia bread as the base, then topping it with a spiced tomato sauce made with sautéed beef and onion—plus dollops of creamy ricotta cheese added just before baking.

Get Cooking
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
  • ¼ cup Mayonnaise
  • ½ cup Part-Skim Ricotta Cheese
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
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; keeping 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. 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.

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:
3 Cook the beef:

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. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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; keeping 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. 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.

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:
3 Cook the beef:

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. Enjoy!