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Prosciutto & Spinach Focaccia Pizza
with Spicy Ranch-Dressed Salad
25 minWellness at Blue Apron
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4 Servings
- Est. 660 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, a duo of melty cheeses, and verdant spinach, then topping it all with pleasantly salty prosciutto. For a bright kick of heat, we’re mixing creamy ranch dressing with a bit of Calabrian chile paste to dress our side salad.
Get Cooking
fresh
ingredients
Title
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6 oz Prosciutto
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1 Piece Focaccia Bread
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1 8-Ounce Can Tomato Sauce
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2 cloves Garlic
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5 oz Baby Spinach
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2 Persian Cucumbers
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4 oz Shredded Fontina Cheese
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1½ tsps Calabrian Chile Paste
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4 oz Fresh Mozzarella Cheese
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3 Tbsps Ranch Dressing
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1 head Green Or Red Leaf Lettuce
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Halve the bread horizontally. Peel and roughly chop 2 cloves of garlic.
2
Cook the spinach:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.
3
Assemble & bake the pizza:
Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the tomato sauce, fontina, mozzarella (tearing into small pieces before adding), cooked spinach, 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.
4
Prepare the remaining ingredients:
Meanwhile, roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. In a separate bowl, combine the ranch dressing and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Remove the plastic lining between the slices of prosciutto.
5
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. Top the baked pizza with the 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:
Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Halve the bread horizontally. Peel and roughly chop 2 cloves of garlic.
2
Cook the spinach:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.
3
Assemble & bake the pizza:
Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Evenly top with the tomato sauce, fontina, mozzarella (tearing into small pieces before adding), cooked spinach, 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.
4
Prepare the remaining ingredients:
Meanwhile, roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. In a separate bowl, combine the ranch dressing and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Remove the plastic lining between the slices of prosciutto.
5
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. Top the baked pizza with the 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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