Prosciutto Focaccia Pizza with Creamy Ranch Salad
Family Friendly

Prosciutto Focaccia Pizza

with Creamy Ranch Salad

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

Rich flavors abound in this crowd-pleasing focaccia pizza thanks to the pleasantly salty prosciutto layered alongside two kinds of melty cheeses—plus caramelized onion for incredible depth of flavor. For bright contrast, we’re elevating a simple ranch-dressed salad with fresh orange.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Prosciutto Focaccia Pizza with Creamy Ranch Salad
Title
  • 3 oz Prosciutto
  • 1 Piece Focaccia Bread
  • 1 8-Oz Can Tomato Sauce
  • 1 Red Onion
  • 4 oz Fresh Mozzarella Cheese
  • 1 clove Garlic
  • 1 Romaine Lettuce Heart
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 3 Tbsps Ranch Dressing
  • 4 oz Shredded Fontina Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Sherry Vinegar
  • 2 tsps Honey
  • ¼ cup Grated Parmesan Cheese
  • 1 Cara Cara Orange
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the pizza ingredients
1 Prepare the pizza ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Halve the bread horizontally. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tomato sauce, Italian seasoning, and as much of the garlic paste as you'd like; season with salt and pepper.

Assemble & bake the pizza
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, fontina, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil. Bake 15 to 17 minutes, rotating the sheet pan halfway through, or until the bread is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

Prepare & caramelize the onion
3 Prepare & caramelize the onion

Meanwhile, halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), 2 teaspoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Peel and medium dice the orange. Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces. In a large bowl, combine the ranch dressing, parmesan, and 1 tablespoon of olive oil; season with salt and pepper.

Finish & serve your dish
5 Finish & serve your dish

Just before serving, to the bowl of dressing, add the chopped lettuce and diced orange; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board, then evenly top with the caramelized onion and prosciutto pieces. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!

Tips from Home Chefs

Prosciutto Focaccia Pizza

Prepare the pizza ingredients
1 Prepare the pizza ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Halve the bread horizontally. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tomato sauce, Italian seasoning, and as much of the garlic paste as you'd like; 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, fontina, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil. Bake 15 to 17 minutes, rotating the sheet pan halfway through, or until the bread is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

Assemble & bake the pizza
Prepare & caramelize the onion
3 Prepare & caramelize the onion

Meanwhile, halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), 2 teaspoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Peel and medium dice the orange. Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces. In a large bowl, combine the ranch dressing, parmesan, and 1 tablespoon of olive oil; season with salt and pepper.

Prepare the remaining ingredients
Finish & serve your dish
5 Finish & serve your dish

Just before serving, to the bowl of dressing, add the chopped lettuce and diced orange; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Transfer the baked pizza to a cutting board, then evenly top with the caramelized onion and prosciutto pieces. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!

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