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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. 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, fresh tomatoes, and more.
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Place an oven rack in the center of the oven; 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 crushed tomatoes (carefully, as the liquid may splatter), oregano, and chopped roasted peppers. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat.
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 stand at least 2 minutes.
Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Roughly chop the olives. Thinly slice the cucumbers into rounds. Halve the tomatoes. In a large bowl, combine the ranch dressing, 2 teaspoons of olive oil, and half the parmesan. Taste, then season with salt and pepper if desired.
To the bowl of dressing, add the 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. Garnish the salad with the remaining parmesan and sweety drop peppers. Enjoy!
Tips from Home Chefs