Italian Pork Sausage Focaccia Pizza with Romaine, Pepper & Olive Salad
Easy Prep & Cleanup

Italian Pork Sausage Focaccia Pizza

with Romaine, Pepper & Olive Salad

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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. 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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Italian Pork Sausage Focaccia Pizza with Romaine, Pepper & Olive Salad
Title
  • 10 oz Hot Italian Pork Sausage
  • 1 Piece Focaccia Bread
  • 1 14.5-Oz Can Crushed Tomatoes
  • 2 Persian Cucumbers
  • 1 Romaine Lettuce Heart
  • ½ lb Grape Tomatoes
  • 4 oz Fresh Mozzarella Cheese
  • 4 oz Shredded Fontina Cheese
  • 1 oz Pitted Niçoise Olives
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Ranch Dressing
  • 2 oz Sliced Roasted Red Peppers
  • 1 oz Sweety Drop Peppers
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
How To: Dress a Salad
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; 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.

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 stand at least 2 minutes.

Prepare the salad ingredients
3 Prepare the salad ingredients

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.

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

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

Italian Pork 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; 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.

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 stand 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. 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.

4 Make the salad & serve your dish

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!

Make the salad & serve your dish
Browse Steps
1 of 4