DIY Pizza Party! Customize Your Sauce, Cheese, & Toppings

DIY Pizza Party!

Customize Your Sauce, Cheese, & Toppings

55 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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

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!

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