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

Fontina & Delicata Focaccia Pizza

with Watermelon Radish, Grape & Walnut Salad

Group Created with Sketch. 45 min
$10.74/SERVING
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 880 Cals/serving

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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ingredients
Fontina & Delicata Focaccia Pizza with Watermelon Radish, Grape & Walnut Salad
Title
  • 10 oz Hot Italian Pork Sausage
  • 1 Piece Focaccia Bread
  • 1 Delicata Squash
  • 4 oz Fresh Mozzarella Cheese
  • 4 oz Fontina Cheese
  • 2 Tbsps Balsamic Vinegar
  • 1 8-Oz Can Tomato Sauce
  • 1 clove Garlic
  • 1 Tbsp Dijon Mustard
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Mayonnaise
  • 2 Romaine Lettuce Hearts
  • 4 oz Red Seedless Grapes
  • ¼ cup Roasted Walnuts
  • 1 Watermelon Radish

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Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven, then 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 the squash 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. Roughly chop the walnuts. 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. 

Prepare the remaining ingredients
Cook the sausage
3 Cook the sausage

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook,  stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

4 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, mozzarella (tearing into small pieces before adding), and cooked sausage. 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.

Assemble & bake the pizza
Make the salad & serve your dish
5 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!