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
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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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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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fresh
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Get Plans

Hot Italian Sausage Focaccia Pizza

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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