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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.
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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.
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.
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.
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.
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!
Tips from Home Chefs