Cheesy Focaccia Pizza

with Brussels Sprouts & Caramelized Onions

35 MIN

+$2.99/serving 4 Servings

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add Pancetta

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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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
1 Piece Focaccia Bread
1 8-Oz Can Tomato Sauce
1 Red Onion
4 oz Fresh Mozzarella Cheese
½ lb Brussels Sprouts
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 clove Garlic
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

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 Cook the pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

3 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.

4 Caramelize the onion

Meanwhile, halve, peel, and thinly slice the onion. In the pan of reserved fond, 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.

5 Prepare the salad ingredients

Meanwhile, roughly chop the lettuce. Halve, pit, and medium dice the peach. Combine in a large bowl.

6 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 and cooked pancetta. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!