Fontina & Pepper Focaccia Pizza with Spicy Garlic Oil

Fontina & Pepper Focaccia Pizza

with Spicy Garlic Oil

35 MIN
3 Servings
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    From the Test Kitchen

    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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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    ingredients
    Fontina & Pepper Focaccia Pizza with Spicy Garlic Oil
    Title
    • 1 Piece Focaccia Bread
    • 1 8-Oz Can Tomato Sauce
    • 1 clove Garlic
    • 1 Tbsp Capers
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ oz Pickled Peppadew Peppers
    • 4 oz Fontina Cheese
    • 1 Bell Pepper
    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. Grate the fontina on the large side of a box grater. Wash and dry the bell pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, 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.

    Assemble & bake the pizza
    2 Assemble & bake the pizza

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

    Make the spicy garlic oil
    3 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 dish to be. Season with salt and pepper.

    Finish the pizza & serve your dish
    4 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!

    Tips from Home Chefs

    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. Grate the fontina on the large side of a box grater. Wash and dry the bell pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, 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 Assemble & bake the pizza

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

    Assemble & bake the pizza
    Make the spicy garlic oil
    3 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 dish to be. Season with salt and pepper.

    4 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!

    Finish the pizza & serve your dish
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