Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
DIY Pizza Party!
Customize Your Sauce, Cheese, & Toppings
55 MIN
4 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories720 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- 1 Piece Focaccia Bread
- ½ lb Fresh Mozzarella Cheese
- 1 15-Ounce Can Crushed Tomatoes
- 1 bunch Kale
- 2 cloves Garlic
- 1 Shallot
- 4 oz Fontina Cheese
- 1 oz Pitted Niçoise Olives
- 4 oz Sweet Peppers
-
2 Tbsps Quark Cheese
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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