Fontina & Gouda Focaccia Pizza with Caramelized Onions, Peppers & Spinach
Family Friendly

Fontina & Gouda Focaccia Pizza

with Caramelized Onions, Peppers & Spinach

50 MIN
+$2.99/serving 4 Servings
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    From the Test Kitchen

    This irresistible pizza gets a base of fragrant tomato sauce, seasoned with basil, oregano, rosemary, and more, plus a topping of peppers, spinach, and caramelized onions. Fontina and gouda cheese melt on top, covering every bite in cheesy delight.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Fontina & Gouda Focaccia Pizza with Caramelized Onions, Peppers & Spinach
    Title
    • 3 oz Prosciutto
    • 1 Piece Focaccia Bread
    • 4 oz Smoked Gouda Cheese
    • 2 cloves Garlic
    • 1 8-Oz Can Tomato Sauce
    • 3 oz Caramelized Onions & Garlic
    • 4 oz Shredded Fontina Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Capers
    • 5 oz Baby Spinach
    • 2 Bell Peppers
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Grate the gouda on the large side of a box grater; combine with the fontina in a bowl. Halve the bread horizontally.

    Make the sauce
    2 Make the sauce

    In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers 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. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the spinach and caramelized onions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is slightly wilted. Turn off the heat.  

    Bake the pizza & serve your dish
    4 Bake the pizza & serve your dish

    Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the sauce, cooked vegetables, capers, and prepared cheeses. Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the bread is lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Transfer the baked pizza to a cutting board. Cut into equal-sized pieces. Remove the plastic lining between the slices of prosciutto, then tear into small pieces. Top the pizza with the prosciutto pieces. Enjoy!

    Tips from Home Chefs

    Fontina & Gouda Focaccia Pizza

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Grate the gouda on the large side of a box grater; combine with the fontina in a bowl. Halve the bread horizontally.

    2 Make the sauce

    In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers 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. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the spinach and caramelized onions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is slightly wilted. Turn off the heat.  

    4 Bake the pizza & serve your dish

    Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the sauce, cooked vegetables, capers, and prepared cheeses. Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the bread is lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Transfer the baked pizza to a cutting board. Cut into equal-sized pieces. Remove the plastic lining between the slices of prosciutto, then tear into small pieces. Top the pizza with the prosciutto pieces. Enjoy!

    Bake the pizza & serve your dish
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