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

Fontina & Delicata Focaccia Pizza

with Watermelon Radish, Grape & Walnut Salad

45 MIN
+$1.25/serving 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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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
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    fresh
    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
    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.

    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.

    Assemble & bake the pizza
    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.

    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!

    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
    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!

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