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DIY Pizza Party! Fill 1 Created with Sketch.

Customize Your Sauce, Cheese, & Toppings

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, get ready to put your pizza-making skills on display! With classic and creamy tomato sauces, fontina and mozzarella, sweet peppers, garlic-sautéed kale, and olives, there’s something for everyone in this recipe for easy-to-make focaccia pizzas.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Halve the bread horizontally, then halve each piece lengthwise. Tear the mozzarella cheese into small pieces. Grate the fontina cheese on the large side of a box grater. Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Roughly chop the olives.

Cook the kale:
2 Cook the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with aluminum foil and cook 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.

Make the tomato sauces:
3 Make the tomato sauces:

In the same pan, combine the tomatoes and Italian seasoning; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste. To make the creamy tomato sauce, transfer half the cooked tomato sauce to a medium bowl and stir in the quark cheese until combined.

Assemble the pizzas:
4 Assemble the pizzas:

Place the bread pieces on a sheet pan, cut side up. Evenly top each piece however you’d like, using the tomato sauce, creamy tomato sauce, mozzarella cheese, and grated fontina cheese. Add as much of the sliced shallot, sliced peppers, chopped olives, and cooked kale as you’d like. Season the pizzas with salt and pepper.

Bake the pizzas & serve your dish:
5 Bake the pizzas & serve your dish:

Bake the pizzas 14 to 16 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

About Blue Apron

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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:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Halve the bread horizontally, then halve each piece lengthwise. Tear the mozzarella cheese into small pieces. Grate the fontina cheese on the large side of a box grater. Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Roughly chop the olives.

2 Cook the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with aluminum foil and cook 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.

Cook the kale:
Make the tomato sauces:
3 Make the tomato sauces:

In the same pan, combine the tomatoes and Italian seasoning; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste. To make the creamy tomato sauce, transfer half the cooked tomato sauce to a medium bowl and stir in the quark cheese until combined.

4 Assemble the pizzas:

Place the bread pieces on a sheet pan, cut side up. Evenly top each piece however you’d like, using the tomato sauce, creamy tomato sauce, mozzarella cheese, and grated fontina cheese. Add as much of the sliced shallot, sliced peppers, chopped olives, and cooked kale as you’d like. Season the pizzas with salt and pepper.

Assemble the pizzas:
Bake the pizzas & serve your dish:
5 Bake the pizzas & serve your dish:

Bake the pizzas 14 to 16 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!