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French Bread Pizzas
with Kale Caesar Salad
40 min
Vegetarian
i
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Recipe only available for Friday delivery.
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2 Servings
- Est. 780 Cals/serving
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These crowd-pleasing French bread-style pizzas are layered with aromatic tomato sauce, creamy mozzarella, briny olives, sweet pickled peppers, and a sprinkle of parmesan cheese for extra savory flavor. For an elevated side salad, we’re marinating kale with mayo, capers, parmesan, and more until delightfully tender.
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fresh
ingredients
Title
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2 Sandwich Rolls
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1 8-Ounce Can Tomato Sauce
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1 bunch Kale
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2 cloves Garlic
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2 Tbsps Mayonnaise
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1 Tbsp Capers
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4 oz Fresh Mozzarella Cheese
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½ oz Sweet Piquante Peppers
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1 oz Pitted Niçoise Olives
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¼ cup Grated Parmesan Cheese
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1 Tbsp Sherry Vinegar
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1 tsp Whole Dried Oregano
step-by-step
instructions
1
Prepare the ingredients & marinate the kale:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a large bowl, whisk together the mayonnaise, chopped capers, vinegar, half the parmesan, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Prepare the remaining ingredients:
Meanwhile, halve the rolls. Roughly chop the olives and peppers; combine in a bowl.
3
Make the sauce:
In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the pizzas & serve your dish:
Place the halved rolls on a sheet pan, cut side up. Evenly top with the sauce, mozzarella (tearing into small pieces before adding), chopped olives and peppers, and remaining parmesan. Drizzle with olive oil and season with salt and pepper. Bake the pizzas 12 to 14 minutes, or until the rolls are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked pizzas with the marinated kale salad on the side. Enjoy!
1
Prepare the ingredients & marinate the kale:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a large bowl, whisk together the mayonnaise, chopped capers, vinegar, half the parmesan, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Prepare the remaining ingredients:
Meanwhile, halve the rolls. Roughly chop the olives and peppers; combine in a bowl.
3
Make the sauce:
In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the pizzas & serve your dish:
Place the halved rolls on a sheet pan, cut side up. Evenly top with the sauce, mozzarella (tearing into small pieces before adding), chopped olives and peppers, and remaining parmesan. Drizzle with olive oil and season with salt and pepper. Bake the pizzas 12 to 14 minutes, or until the rolls are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked pizzas with the marinated kale salad on the side. Enjoy!
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