French Bread Pizzas with Kale Caesar Salad
Fast & Easy

French Bread Pizzas

with Kale Caesar Salad

45 MIN
+$3.95/serving 2 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    fresh
    ingredients
    French Bread Pizzas with Kale Caesar Salad
    Title
    • 3 oz Prosciutto
    • 2 Sandwich Rolls
    • 1 8-Oz Can Tomato Sauce
    • 6 oz Kale
    • 4 oz Mushrooms
    • 1 clove Garlic
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Capers
    • 4 oz Fresh Mozzarella Cheese
    • 1 oz Pitted Niçoise Olives
    • ½ oz Pickled Peppadew Peppers
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Sherry Vinegar
    • 1½ tsps Calabrian Chile Paste
    • 1 tsp Whole Dried Oregano
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Separate Leafy Greens from the Stems
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & marinate the kale
    1 Prepare the ingredients & marinate the kale

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate the clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a large bowl, whisk together the mayonnaise, 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 until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the sauce
    2 Prepare the remaining ingredients & make the sauce

    Meanwhile, halve the rolls. Cut the mushrooms into bite-sized pieces. In a bowl, combine the tomato sauce, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Roughly chop the peppers. Roughly chop the olives.

    Roast the mushrooms & toast the rolls
    3 Roast the mushrooms & toast the rolls

    Place the mushroom pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer on one side of the sheet pan. Place the halved rolls, cut side up, on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the rolls are lightly browned around the edges and the mushrooms are tender when pierced with a fork. Leaving the oven on, remove from the oven.

    Make the pizzas & serve your dish
    4 Make the pizzas & serve your dish

    Carefully top the toasted rolls with the sauce, roasted mushrooms, mozzarella (tearing into small pieces before adding), chopped peppers, chopped olives, 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 crispy and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Carefully top each baked pizza with the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Serve the baked pizzas with the marinated kale salad on the side. Enjoy!

    Tips from Home Chefs

    French Bread Pizzas

    Prepare the ingredients & marinate the kale
    1 Prepare the ingredients & marinate the kale

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate the clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a large bowl, whisk together the mayonnaise, 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 until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    2 Prepare the remaining ingredients & make the sauce

    Meanwhile, halve the rolls. Cut the mushrooms into bite-sized pieces. In a bowl, combine the tomato sauce, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Roughly chop the peppers. Roughly chop the olives.

    Prepare the remaining ingredients & make the sauce
    Roast the mushrooms & toast the rolls
    3 Roast the mushrooms & toast the rolls

    Place the mushroom pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer on one side of the sheet pan. Place the halved rolls, cut side up, on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the rolls are lightly browned around the edges and the mushrooms are tender when pierced with a fork. Leaving the oven on, remove from the oven.

    4 Make the pizzas & serve your dish

    Carefully top the toasted rolls with the sauce, roasted mushrooms, mozzarella (tearing into small pieces before adding), chopped peppers, chopped olives, 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 crispy and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Carefully top each baked pizza with the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Serve the baked pizzas with the marinated kale salad on the side. Enjoy!

    Make the pizzas & serve your dish
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