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Prosciutto & Arugula Focaccia Pizza
with Spicy Ranch-Dressed Salad
25 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 650 Cals/serving
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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.
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fresh
ingredients
Title
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6 oz Prosciutto
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1 Piece Focaccia Bread
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1 8-Oz Can Tomato Sauce
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2 cloves Garlic
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2 Persian Cucumbers
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4 oz Arugula
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1 Romaine Lettuce Heart
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4 oz Fontina Cheese
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4 oz Fresh Mozzarella Cheese
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3 Tbsps Ranch Dressing
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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!
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