Cheesy Focaccia Pizza

with Brussels Sprouts & Caramelized Onion

30 MIN

+$2.45/serving 4 Servings

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add Prosciutto

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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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Prosciutto
1 Piece Focaccia Bread
1 Red Onion
½ lb Brussels Sprouts
1 clove Garlic
1 Navel Orange
1 Romaine Lettuce Heart
1 8-Ounce Can Tomato Sauce
4 oz Fresh Mozzarella Cheese
3 Tbsps Ranch Dressing
4 oz Shredded Fontina Cheese
1 Tbsp Honey
2 Tbsps Sherry Vinegar
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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 the chopped lettuce and diced orange in a large bowl. Remove the plastic between the layers of prosciutto.

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 and prosciutto (tearing into small pieces before adding). Serve the finished pizza with the salad on the side. Enjoy!