Cheesy Focaccia Pizza with Brussels Sprouts & Caramelized Onions

Cheesy Focaccia Pizza

with Brussels Sprouts & Caramelized Onions

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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 peach.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    fresh
    ingredients
    Cheesy Focaccia Pizza with Brussels Sprouts & Caramelized Onions
    Title
    • 1 Piece Focaccia Bread
    • 1 8-Oz Can Tomato Sauce
    • 1 Red Onion
    • 4 oz Fresh Mozzarella Cheese
    • ½ lb Brussels Sprouts
    • 1 clove Garlic
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Romaine Lettuce Heart
    • 4 oz Shredded Fontina Cheese
    • 3 Tbsps Ranch Dressing
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Sherry Vinegar
    • 1 Peach
    • 2 tsps Honey
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    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 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, 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. Halve, pit, and medium dice the peach. Combine in a large bowl.

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of prepared lettuce and peach, 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; evenly top with the caramelized onion. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!

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    Cheesy Focaccia Pizza

    Prepare the ingredients
    1 Prepare the ingredients

    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 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, 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. Halve, pit, and medium dice the peach. Combine in a large bowl.

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

    To the bowl of prepared lettuce and peach, 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; evenly top with the caramelized onion. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!

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