Prosciutto & Three Cheese Focaccia Pizza with Garlic & Herb Roasted Cauliflower
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Prosciutto & Three Cheese Focaccia Pizza

with Garlic & Herb Roasted Cauliflower

45 MIN
4 Servings
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From the Test Kitchen

To create this crowd-pleasing pizza, we’re baking chewy focaccia bread under layers of tomato sauce and a trio of melty cheeses, then topping it all with pleasantly salty prosciutto. A colorful garnish of onions, olives, and peppers adds briny contrast to every bite.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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ingredients
Prosciutto & Three Cheese Focaccia Pizza with Garlic & Herb Roasted Cauliflower
Title
  • 6 oz Prosciutto
  • 1 Piece Focaccia Bread
  • 1 head Romanesco Or White Cauliflower
  • 1 oz Balsamic-Marinated Cipolline Onions
  • ½ oz Pickled Peppadew Peppers
  • 1 oz Pitted Castelvetrano Olives
  • 2 cloves Garlic
  • 1 14.5-Oz Can Crushed Tomatoes
  • 4 oz Fresh Mozzarella Cheese
  • 2 oz Fontina Cheese
  • 2 oz Monterey Jack Cheese
  • 1 oz Garlic & Herb Flavored Butter
Roast & finish the cauliflower
1 Roast & finish the cauliflower

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the cauliflower. Cut out and discard the core, then cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the softened butter and stir until melted and combined. Cover with foil to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, halve the bread horizontally. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Grate the fontina on the large side of a box grater. Grate the monterey jack on the large side of a box grater.

Toast the focaccia
3 Toast the focaccia

Transfer the halved bread to a separate sheet pan, cut side up. Bake 5 minutes, or until lightly browned and toasted. Remove from the oven.

Make the sauce
4 Make the sauce

Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the garlic paste. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & bake the pizza
5 Assemble & bake the pizza

Evenly top the toasted focaccia with the sauce, grated fontina, grated monterey jack, 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 edges are crispy and the cheese is melted. Remove from the oven. Let stand at least 2 minutes, then carefully transfer to a cutting board.

Finish & serve your dish
6 Finish & serve your dish

Meanwhile, roughly chop the olives, peppers, and onions; combine in a bowl. Remove the plastic lining between the slices of prosciutto. Cut the baked pizza into equal-sized pieces. Top with the prosciutto (tearing into small pieces before adding) and chopped olives, peppers, and onions. Serve the finished pizza with the finished cauliflower on the side. Enjoy!

Tips from Home Chefs

Roast & finish the cauliflower
1 Roast & finish the cauliflower

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the cauliflower. Cut out and discard the core, then cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the softened butter and stir until melted and combined. Cover with foil to keep warm.

2 Prepare the ingredients

Meanwhile, halve the bread horizontally. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Grate the fontina on the large side of a box grater. Grate the monterey jack on the large side of a box grater.

Prepare the ingredients
Toast the focaccia
3 Toast the focaccia

Transfer the halved bread to a separate sheet pan, cut side up. Bake 5 minutes, or until lightly browned and toasted. Remove from the oven.

4 Make the sauce

Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the garlic paste. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sauce
Assemble & bake the pizza
5 Assemble & bake the pizza

Evenly top the toasted focaccia with the sauce, grated fontina, grated monterey jack, 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 edges are crispy and the cheese is melted. Remove from the oven. Let stand at least 2 minutes, then carefully transfer to a cutting board.

6 Finish & serve your dish

Meanwhile, roughly chop the olives, peppers, and onions; combine in a bowl. Remove the plastic lining between the slices of prosciutto. Cut the baked pizza into equal-sized pieces. Top with the prosciutto (tearing into small pieces before adding) and chopped olives, peppers, and onions. Serve the finished pizza with the finished cauliflower on the side. Enjoy!

Finish & serve your dish
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