Cheesy Focaccia Pizza with Brussels Sprouts & Caramelized Onion

Cheesy Focaccia Pizza

with Brussels Sprouts & 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 Plant-Forward
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Cheesy Focaccia Pizza with Brussels Sprouts & Caramelized Onion
Title
  • 1 Piece Focaccia Bread
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Brussels Sprouts
  • 1 Red Onion
  • 1 clove Garlic
  • 1 Romaine Lettuce Heart
  • 1 Navel Orange
  • 4 oz Fresh Mozzarella Cheese
  • 4 oz Shredded Fontina Cheese
  • 2 Tbsps Sherry Vinegar
  • 3 Tbsps Ranch Dressing
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 tsps Honey
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, then 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, finely grate into a paste (or use the small side of a box grater). 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 a drizzle 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

Cheesy Focaccia Pizza

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, then 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, finely grate into a paste (or use the small side of a box grater). 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 a drizzle 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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