Feta, Mozzarella, & Fresh Tomato Pizza with Pesto Kale Salad

Feta, Mozzarella, & Fresh Tomato Pizza

with Pesto Kale Salad

50 MIN
3 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Feta, Mozzarella, & Fresh Tomato Pizza with Pesto Kale Salad
Title
time-saving
tips & techniques
Fresh Mozzarella
Pizza Dough
Cherry Tomatoes
How To: Separate Leafy Greens from the Stems
Kale
Feta Cheese
Shallot
Tomato Sauce
How To: Take the Pits Out of Olives
Red Wine Vinegar
Pecorino Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

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Feta, Mozzarella, & Fresh Tomato Pizza

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! 

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