Prosciutto & Spinach Focaccia Pizza with Spicy Ranch-Dressed Salad
Easy Prep & Cleanup

Prosciutto & Spinach Focaccia Pizza

with Spicy Ranch-Dressed Salad

25 MIN
4 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Prosciutto & Spinach Focaccia Pizza with Spicy Ranch-Dressed Salad
Title
  • 6 oz Prosciutto
  • 1 Piece Focaccia Bread
  • 1 8-Oz Can Tomato Sauce
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • 1 head Green Or Red Leaf Lettuce
  • 2 Persian Cucumbers
  • 4 oz Shredded Fontina Cheese
  • 1 Tbsp Calabrian Chile Paste
  • 4 oz Fresh Mozzarella Cheese
  • 3 Tbsps Ranch Dressing
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Halve the bread horizontally. Peel and roughly chop 2 cloves of garlic.  

Cook the spinach
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 constantly, 30 seconds to 1 minute, or until slightly softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & bake the pizza
3 Assemble & bake the pizza

Transfer the halved bread to a sheet pan, 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.  

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine the chopped lettuce and sliced cucumbers 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.

Finish & serve your dish
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. Cut the baked pizza into equal-sized pieces. Top with the prosciutto (tearing into pieces before adding). 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!

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; 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 constantly, 30 seconds to 1 minute, or until slightly softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the spinach
Assemble & bake the pizza
3 Assemble & bake the pizza

Transfer the halved bread to a sheet pan, 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 the chopped lettuce and sliced cucumbers 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.

Prepare the remaining ingredients
Finish & serve your dish
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. Cut the baked pizza into equal-sized pieces. Top with the prosciutto (tearing into pieces before adding). Serve the finished pizza with the salad on the side. Enjoy! 

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