Family Friendly

Fontina & Gouda Focaccia Pizza

with Caramelized Onions, Peppers & Spinach

50 MIN

+$2.99/serving 4 Servings

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add Prosciutto

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.)

View Full Nutrition

fresh

ingredients

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

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.

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!