Crispy Broccoli & Red Onion Pizza

with Shaved Parmesan & Arugula Salad

35 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this recipe, we’re dressing up our pizza for the cool weather. Broccoli, which is just entering its peak season, helps make the perfect veggie pie. As the pizza bakes, the florets on top transform, turning deliciously crispy and sweet (alongside red onion, which accents them perfectly). Once the pizza is out of the oven, we’re topping it off with shaved Parmesan, for a sharp, gourmet finish—and a refreshing splash of lemon juice. A salad of arugula, sliced almonds and pickled red onion brings the dish together with simple elegance.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1½ lbs Plain Pizza Dough
½ lb Fresh Mozzarella Cheese
1 15-Ounce Can Crushed Tomatoes
4 oz Arugula
3 cloves Garlic
1 lb Broccoli
1 Lemon
1 Red Onion
2 Tbsps Sliced Almonds
1 Tbsp Sugar
⅓ cup Shaved Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut the broccoli into small florets. Tear the mozzarella cheese into small pieces. Peel, halve and thinly slice the onion. Quarter and deseed the lemon.

2 Make the sauce:

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

3 Prepare the dough:

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. Carefully transfer to the prepared sheet pan. Gently rub the dough into the pan to coat the bottom in oil.

4 Assemble & bake the pizza:

Evenly spread the sauce onto the prepared dough. Top with the broccoli, mozzarella cheese and half the onion; season with salt and pepper. Place in the oven and bake, turning halfway through, 16 to 18 minutes, or until the cheese has melted and the dough is golden brown and crispy. Remove from the oven. Set aside to cool slightly.

5 Pickle the onion:

While the pizza bakes, rinse and dry the pot used to make the sauce. Add the remaining onion, sugar, the juice of 2 lemon wedges and ¼ cup of water to the pot; season with salt and pepper and stir to combine. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle for at least 10 minutes.

6 Make the salad & serve your dish:

Just before serving, reserving 2 tablespoons of the pickling liquid, drain the pickled onion and transfer to a large bowl. To make the dressing, season the reserved pickling liquid with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. To the bowl of pickled onion, add the arugula, almonds and enough of the dressing to coat the salad (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Transfer the baked pizza to a serving dish or cutting board; top with the shaved Parmesan cheese and the juice of the remaining lemon wedges. Enjoy!