Hot Italian Sausage Focaccia Pizza with Creamy Oregano-Dressed Salad

Hot Italian Sausage Focaccia Pizza

with Creamy Oregano-Dressed Salad

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For a twist on classic, crowd-pleasing pizza, we’re using delightfully chewy focaccia bread as the base—topped with a hearty meat sauce and a duo of fontina and mozzarella cheeses. We’re serving it all alongside a loaded salad of crunchy romaine, briny olives, sweet peppers, and more.

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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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ingredients
Hot Italian Sausage Focaccia Pizza with Creamy Oregano-Dressed Salad
Title
  • 10 oz Hot Italian Pork Sausage
  • 1 Piece Focaccia Bread
  • 1 15-Ounce Can Crushed Tomatoes
  • 2 Persian Cucumbers
  • 4 oz Sweet Peppers
  • 0.7 oz Grana Padano Cheese
  • 4 oz Fresh Mozzarella Cheese
  • 4 oz Shredded Fontina Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Pitted Niçoise Olives
  • ¼ cup Mayonnaise
  • 1 Romaine Lettuce Heart
  • 1 tsp Whole Dried Oregano
  • 2 oz Roasted Piquillo Peppers
Cook the sausage & make the sauce:
1 Cook the sausage & make the sauce:

Place an oven rack in the center of the oven, then preheat to 475°F. Roughly chop the roasted peppers. In a large 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, 5 to 7 minutes, or until browned. Add the tomatoes (carefully, as the liquid may splatter) and chopped roasted peppers. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened and the sausage is cooked through. Turn off the heat.

Assemble & bake the pizza:
2 Assemble & bake the pizza:

Halve the bread; place on a sheet pan, cut side up. Evenly top with the cooked sausage and sauce, mozzarella (tearing into small pieces before adding), and fontina. Bake 9 to 11 minutes, or until the edges are lightly browned and the cheese is melted. Carefully transfer to a cutting board and let rest at least 2 minutes. 

Prepare the salad ingredients:
3 Prepare the salad ingredients:

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Roughly chop the olives. Halve the cucumbers lengthwise, then thinly slice crosswise. Crumble the Grana Padano into small pieces. Combine in a large bowl. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

In a bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil until smooth. Season with salt and pepper. Just before serving, add the dressing to the bowl of prepared salad ingredients; toss to coat. Taste, then season with salt and pepper if desired. Cut the baked pizza into equal-sized pieces. Serve the pizza with the salad on the side. Enjoy!

Tips from Home Chefs

Cook the sausage & make the sauce:
1 Cook the sausage & make the sauce:

Place an oven rack in the center of the oven, then preheat to 475°F. Roughly chop the roasted peppers. In a large 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, 5 to 7 minutes, or until browned. Add the tomatoes (carefully, as the liquid may splatter) and chopped roasted peppers. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened and the sausage is cooked through. Turn off the heat.

2 Assemble & bake the pizza:

Halve the bread; place on a sheet pan, cut side up. Evenly top with the cooked sausage and sauce, mozzarella (tearing into small pieces before adding), and fontina. Bake 9 to 11 minutes, or until the edges are lightly browned and the cheese is melted. Carefully transfer to a cutting board and let rest at least 2 minutes. 

Assemble & bake the pizza:
Prepare the salad ingredients:
3 Prepare the salad ingredients:

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Roughly chop the olives. Halve the cucumbers lengthwise, then thinly slice crosswise. Crumble the Grana Padano into small pieces. Combine in a large bowl. 

4 Make the salad & serve your dish:

In a bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil until smooth. Season with salt and pepper. Just before serving, add the dressing to the bowl of prepared salad ingredients; toss to coat. Taste, then season with salt and pepper if desired. Cut the baked pizza into equal-sized pieces. Serve the pizza with the salad on the side. Enjoy!

Make the salad & serve your dish:
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