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Feta, Mozzarella, & Fresh Tomato Pizza Fill 1 Created with Sketch.

with Pesto Kale Salad

  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s dinner is inspired by flavors of the Mediterranean. Briny kalamata olives, feta cheese, and a layer of simply dressed fresh tomatoes top the pizza. On the side, we’re using basil pesto as a dressing for our salad, which slightly softens the kale while the pizza bakes.

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Prepare the ingredients & make the kale salad:
1 Prepare the ingredients & make the kale salad:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Tear the mozzarella cheese into small pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Remove and discard the stems of the kale; finely chop the leaves. Roughly chop the peppers. In a large bowl, combine the chopped kale and peppers, pesto (stirring before adding), half the pecorino cheese (you will have extra), and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Assemble the pizza:
2 Assemble the pizza:

While the kale marinates, lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the tomato sauce onto the prepared dough. Evenly top with the sliced shallot, torn mozzarella cheese, feta cheese (crumbling before adding), and chopped olives

Bake the pizza:
3 Bake the pizza:

Bake the pizza 19 to 21 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Dress the tomatoes:
4 Dress the tomatoes:

While the pizza bakes, quarter the tomatoes. Place in a bowl; top with the vinegar and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste. 

Finish & serve your dish:
5 Finish & serve your dish:

Transfer the baked pizza to a cutting board; evenly top with the dressed tomatoes (discarding any liquid). Cut into equal-sized pieces. Serve the pizza with the kale salad on the side. Enjoy! 

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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 & make the kale salad:
1 Prepare the ingredients & make the kale salad:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Tear the mozzarella cheese into small pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Remove and discard the stems of the kale; finely chop the leaves. Roughly chop the peppers. In a large bowl, combine the chopped kale and peppers, pesto (stirring before adding), half the pecorino cheese (you will have extra), and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

2 Assemble the pizza:

While the kale marinates, lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the tomato sauce onto the prepared dough. Evenly top with the sliced shallot, torn mozzarella cheese, feta cheese (crumbling before adding), and chopped olives

Assemble the pizza:
Bake the pizza:
3 Bake the pizza:

Bake the pizza 19 to 21 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

4 Dress the tomatoes:

While the pizza bakes, quarter the tomatoes. Place in a bowl; top with the vinegar and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste. 

Dress the tomatoes:
Finish & serve your dish:
5 Finish & serve your dish:

Transfer the baked pizza to a cutting board; evenly top with the dressed tomatoes (discarding any liquid). Cut into equal-sized pieces. Serve the pizza with the kale salad on the side. Enjoy!