Fontina & Pepper Focaccia Pizza with Spicy Garlic Oil
Easy Prep & Cleanup

Fontina & Pepper Focaccia Pizza

with Spicy Garlic Oil

35 MIN
$12.94/serving 3 Servings
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Recipe only available for Friday delivery.
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To give this crowd-pleasing pizza gourmet flair, you’ll make a savory oil for drizzling over it all using aromatic garlic and crushed red pepper flakes. It’s the perfect finish to crisp, golden brown crust layered with a classic tomato sauce, two kinds of peppers, and briny capers.

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    • Nutrition
    • Calories
      820 Cals (est.)
    Fontina & Pepper Focaccia Pizza with Spicy Garlic Oil
    • 10 oz Hot Italian Pork Sausage
    • 1 Piece Focaccia Bread
    • 1 8-Oz Can Tomato Sauce
    • 1 clove Garlic
    • 1 Tbsp Capers
    • 4 oz Shredded Fontina Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ oz Pickled Peppadew Peppers
    • ¼ cup Grated Parmesan Cheese
    • 4 oz Sweet Peppers

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 475°F. Halve the bread horizontally. In a bowl, combine the tomato sauce and Italian seasoning; season with salt and pepper. Wash and dry the sweet peppers. Cut off and discard the stems; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the peppadew peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

    2 Cook the sausage

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. 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.

    Cook the sausage
    Assemble & bake the pizza
    3 Assemble & bake the pizza

    Place the halved bread on a sheet pan, cut side up. Evenly top with the seasoned tomato sauce, fontina, cooked sausagesliced sweet peppers, chopped peppadew peppers, capers, and half the parmesan; season with salt and pepper. Bake the pizza 15 to 17 minutes, or until the cheese is melted and the edges of the bread are lightly browned and crispy. Carefully transfer to a cutting board and let rest at least 2 minutes.

    4 Make the spicy garlic oil

    Meanwhile, in a bowl, combine 2 tablespoons of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the pizza to be. Season with salt and pepper.

    Make the spicy garlic oil
    Finish the pizza & serve your dish
    5 Finish the pizza & serve your dish

    Cut the baked pizza into equal-sized pieces. Evenly drizzle with the spicy garlic oil. Serve the finished pizza garnished with the remaining parmesan. Enjoy!

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