Fontina & Delicata Focaccia Pizza with Watermelon Radish, Grape & Walnut Salad

Fontina & Delicata Focaccia Pizza

with Watermelon Radish, Grape & Walnut Salad

45 MIN
4 Servings
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    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.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Fontina & Delicata Focaccia Pizza with Watermelon Radish, Grape & Walnut Salad
    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
    Prepare & roast the squash
    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.

    Prepare the remaining ingredients
    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.

    Assemble & bake the pizza
    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.

    Make the salad & serve your dish
    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

    Prepare & roast the squash
    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.

    Prepare the remaining ingredients
    Assemble & bake the pizza
    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!

    Make the salad & serve your dish
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