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Spinach & Two-Cheese Focaccia Pizzas
with Maple-Roasted Squash & Apple Salad
40 MIN
4 Servings
From the Test Kitchen
Soft, chewy focaccia bread (a specialty from northern Italy) makes an easy, hearty base for tonight’s pizzas. We’re layering it with a classic tomato sauce, sautéed spinach, and two types of cheese: creamy ricotta and melty mozzarella. Our vibrant seasonal side salad showcases roasted delicata squash (a variety with tender, edible ridged skin) and crisp apple tossed with maple syrup, sherry vinegar, and sage.
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NutritionPER SERVING
-
Calories770 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare & roast the squash:
Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Wash and dry the squash; cut off and discard the ends. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch-thick pieces. Place on the prepared sheet pan. Top with ¾ of the maple syrup and 2 tablespoons of olive oil; season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted squash from the oven. Let stand for 2 minutes.
2
Prepare the remaining ingredients & season the ricotta:
While the squash roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Halve the bread. Tear the mozzarella cheese into bite-sized pieces. In a bowl, combine the ricotta cheese and a drizzle of olive oil; season with salt and pepper to taste.
3
Cook & drain the spinach:
While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.
4
Assemble & bake the pizzas:
While the squash continues to roast, place the bread on a separate sheet pan, cut side up. Evenly top with the tomato sauce; season with salt and pepper. Top with the mozzarella cheese and spoonfuls of the cooked spinach and seasoned ricotta cheese. Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the bread is lightly browned and the cheese has melted. Remove from the oven. Let stand for at least 2 minutes. Transfer to a cutting board.
5
Make the salad:
While the pizzas bake, quarter, core, and thinly slice the apple. Place in a large bowl. Roughly chop the walnuts. Pick the sage leaves off the stems; discard the stems, then roughly chop. To the bowl of apple, add the walnuts, sage, roasted squash, vinegar, and remaining maple syrup. Drizzle with olive oil and season with salt and pepper. Toss to combine. Season with salt and pepper to taste. Transfer to a serving dish.
6
Serve your dish:
Cut the baked pizzas into 8 equal-sized pieces. Transfer to a serving dish. Serve the pizzas with the salad on the side. Enjoy!
1
Prepare & roast the squash:
Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Wash and dry the squash; cut off and discard the ends. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch-thick pieces. Place on the prepared sheet pan. Top with ¾ of the maple syrup and 2 tablespoons of olive oil; season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted squash from the oven. Let stand for 2 minutes.
2
Prepare the remaining ingredients & season the ricotta:
While the squash roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Halve the bread. Tear the mozzarella cheese into bite-sized pieces. In a bowl, combine the ricotta cheese and a drizzle of olive oil; season with salt and pepper to taste.
3
Cook & drain the spinach:
While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.
4
Assemble & bake the pizzas:
While the squash continues to roast, place the bread on a separate sheet pan, cut side up. Evenly top with the tomato sauce; season with salt and pepper. Top with the mozzarella cheese and spoonfuls of the cooked spinach and seasoned ricotta cheese. Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the bread is lightly browned and the cheese has melted. Remove from the oven. Let stand for at least 2 minutes. Transfer to a cutting board.
5
Make the salad:
While the pizzas bake, quarter, core, and thinly slice the apple. Place in a large bowl. Roughly chop the walnuts. Pick the sage leaves off the stems; discard the stems, then roughly chop. To the bowl of apple, add the walnuts, sage, roasted squash, vinegar, and remaining maple syrup. Drizzle with olive oil and season with salt and pepper. Toss to combine. Season with salt and pepper to taste. Transfer to a serving dish.
6
Serve your dish:
Cut the baked pizzas into 8 equal-sized pieces. Transfer to a serving dish. Serve the pizzas with the salad on the side. Enjoy!
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