Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Fontina & Delicata Focaccia Pizza
with Watermelon Radish, Grape & Walnut Salad
45 MIN
4 Servings
From the Test Kitchen
This recipe features two of our favorite seasonal produce: delicata squash, which lends rich, sweet flavor to our savory pizza, and watermelon radish, whose gorgeous color brightens our side salad.
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories740 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1 Piece Focaccia Bread
-
1 8-Oz Can Tomato Sauce
-
1 Delicata Squash
-
1 clove Garlic
-
2 Romaine Lettuce Hearts
-
4 oz Red Seedless Grapes
-
1 Watermelon Radish
-
4 oz Fresh Mozzarella Cheese
-
4 oz Fontina Cheese
-
2 Tbsps Balsamic Vinegar
-
1 Tbsp Dijon Mustard
-
¼ cup Mayonnaise
-
¼ tsp Crushed Red Pepper Flakes
-
¼ cup Roasted Walnuts
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the squash
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and slightly tender pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, carefully transfer to a bowl.
2
Prepare the remaining ingredients
Meanwhile, 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, garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Halve the bread horizontally. Grate the fontina on the large side of a box grater. Roughly chop the lettuce. Halve the grapes. Peel the radish; halve lengthwise, then thinly slice crosswise. Combine the chopped lettuce, halved grapes, and sliced radish in a bowl. Roughly chop the walnuts.
3
Assemble & bake the pizza
Place the halved bread on a work surface, cut side up. Evenly top with the seasoned tomato sauce, roasted squash, grated fontina, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. Transfer to the same sheet pan used to roast the squash. 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
Make the salad & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, vinegar, and mustard. Season with salt and pepper. Just before serving, to the bowl of prepared salad ingredients, add enough of the dressing to coat (you may have extra); 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. Serve the finished pizza with the salad on the side. Top the salad with the chopped walnuts. Enjoy!
1
Prepare & roast the squash
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and slightly tender pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, carefully transfer to a bowl.
2
Prepare the remaining ingredients
Meanwhile, 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, garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Halve the bread horizontally. Grate the fontina on the large side of a box grater. Roughly chop the lettuce. Halve the grapes. Peel the radish; halve lengthwise, then thinly slice crosswise. Combine the chopped lettuce, halved grapes, and sliced radish in a bowl. Roughly chop the walnuts.
3
Assemble & bake the pizza
Place the halved bread on a work surface, cut side up. Evenly top with the seasoned tomato sauce, roasted squash, grated fontina, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. Transfer to the same sheet pan used to roast the squash. 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
Make the salad & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, vinegar, and mustard. Season with salt and pepper. Just before serving, to the bowl of prepared salad ingredients, add enough of the dressing to coat (you may have extra); 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. Serve the finished pizza with the salad on the side. Top the salad with the chopped walnuts. Enjoy!
Tips from Home Chefs