Creamy Tomato & Mozzarella Pan Pizza with Arugula Salad & Almonds
Ready to Cook

Creamy Tomato & Mozzarella Pan Pizza

with Arugula Salad & Almonds

40 MIN
4 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this irresistible pan pizza, you'll make a tomato base (featuring creamy béchamel and some Calabrian chile for a kick of heat) before topping with melty mozzarella and baking in the oven until golden brown. You'll serve the pizza alongside a fresh arugula salad studded with crunchy almonds.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      980 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Creamy Tomato & Mozzarella Pan Pizza with Arugula Salad & Almonds
    Title
    • 32 oz Pizza Dough
    • ½ lb Fresh Mozzarella Cheese
    • 1 Tbsp Calabrian Chile Paste
    • ¼ cup Tomato Paste
    • ⅔ cup Béchamel Sauce
    • ⅓ cup Pepper Sofrito
    • ½ cup Grated Parmesan Cheese
    • 4 oz Arugula
    • 4 tsps Honey
    • 2 Tbsps Red Wine Vinegar
    • 1 tsp Whole Dried Oregano
    • ¼ cup Sliced Roasted Almonds
    • 2 Single-Use Aluminum Trays
    time-saving
    tips & techniques
    Start the dough
    1 Start the dough

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Evenly coat each tray with 1 tablespoon of olive oil. Add one dough to each prepared tray and flip to thoroughly coat. Using your hands, spread the dough to the edges of the trays, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Evenly prick the dough with a fork. Place the trays directly onto an oven rack and bake 10 minutes. Leaving the oven on, remove from the oven. Carefully flip the partially baked dough and lightly press down.

    Bake the pizzas
    2 Bake the pizzas

    In a bowl, combine the béchamel, tomato paste, pepper sofrito, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Leaving a border around the edges, carefully spread the sauce onto the dough in an even layer. Evenly top with the mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 15 to 17 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

    Make the salad & serve your dish
    3 Make the salad & serve your dish

    Once the pizzas have baked about 10 minutes, wash and dry the arugula. In a large bowl, whisk together the vinegar, honey, oregano, and a drizzle of olive oil; season with salt and pepper. Add the arugula and almonds. Toss to combine. Top the baked pizzas with the parmesan. Carefully cut into equal-sized pieces. Serve the finished pizzas with the salad on the side. Enjoy!

    Tips from Home Chefs

    Start the dough
    1 Start the dough

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Evenly coat each tray with 1 tablespoon of olive oil. Add one dough to each prepared tray and flip to thoroughly coat. Using your hands, spread the dough to the edges of the trays, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Evenly prick the dough with a fork. Place the trays directly onto an oven rack and bake 10 minutes. Leaving the oven on, remove from the oven. Carefully flip the partially baked dough and lightly press down.

    2 Bake the pizzas

    In a bowl, combine the béchamel, tomato paste, pepper sofrito, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Leaving a border around the edges, carefully spread the sauce onto the dough in an even layer. Evenly top with the mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 15 to 17 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

    Bake the pizzas
    Make the salad & serve your dish
    3 Make the salad & serve your dish

    Once the pizzas have baked about 10 minutes, wash and dry the arugula. In a large bowl, whisk together the vinegar, honey, oregano, and a drizzle of olive oil; season with salt and pepper. Add the arugula and almonds. Toss to combine. Top the baked pizzas with the parmesan. Carefully cut into equal-sized pieces. Serve the finished pizzas with the salad on the side. Enjoy!

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