We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Prosciutto & Arugula Focaccia Pizza
with Spicy Ranch-Dressed Salad
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 650 Cals/serving
-
View All
DownloadPlease 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.
To create this crowd-pleasing pizza, we’re baking chewy focaccia bread under layers of tomato sauce and a duo of melty cheeses, then top it all with verdant arugula and pleasantly salty prosciutto.
CLICK FOR RECIPE CARD
fresh
ingredients
Title
-
6 oz Prosciutto
-
1 Piece Focaccia Bread
-
1 8-Oz Can Tomato Sauce
-
2 cloves Garlic
-
2 Persian Cucumbers
-
4 oz Arugula
-
1 Romaine Lettuce Heart
-
4 oz Fontina Cheese
-
4 oz Fresh Mozzarella Cheese
-
3 Tbsps Ranch Dressing
-
1 Tbsp Hot Sauce
step-by-step
instructions
1
Prepare the ingredients & season the tomato sauce
Place an oven rack in the center of the oven, then preheat to 475°F. Halve the bread horizontally. Peel 2 cloves of garlic; using a zester, finely grate into a paste. If necessary, grate the fontina on the large side of a box grater.In a medium bowl, combine the garlic paste and tomato sauce. Season with salt and pepper.
2
Assemble & bake the pizza
Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the seasoned tomato sauce, grated fontina, mozzarella (tearing into small pieces before adding), and a drizzle of olive oil. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the bread is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes, then carefully transfer to a cutting board.
3
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and sliced cucumbers. In a separate bowl, combine the ranch dressing and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Remove the plastic lining between the slices of prosciutto.
4
Finish & serve your dish
Just before serving, add the dressing to the bowl of prepared lettuce and cucumbers. Toss to coat. Taste, then season with salt and pepper if desired. Place the arugula in a bowl. Drizzle with olive oil and toss to coat. Top the baked pizza with the prepared arugula and prosciutto (tearing into pieces before adding). Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!
1
Prepare the ingredients & season the tomato sauce
Place an oven rack in the center of the oven, then preheat to 475°F. Halve the bread horizontally. Peel 2 cloves of garlic; using a zester, finely grate into a paste. If necessary, grate the fontina on the large side of a box grater.In a medium bowl, combine the garlic paste and tomato sauce. Season with salt and pepper.
2
Assemble & bake the pizza
Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the seasoned tomato sauce, grated fontina, mozzarella (tearing into small pieces before adding), and a drizzle of olive oil. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the bread is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes, then carefully transfer to a cutting board.
3
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and sliced cucumbers. In a separate bowl, combine the ranch dressing and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Remove the plastic lining between the slices of prosciutto.
4
Finish & serve your dish
Just before serving, add the dressing to the bowl of prepared lettuce and cucumbers. Toss to coat. Taste, then season with salt and pepper if desired. Place the arugula in a bowl. Drizzle with olive oil and toss to coat. Top the baked pizza with the prepared arugula and prosciutto (tearing into pieces before adding). Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered