Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Greek Pizza Fill 1 Created with Sketch.

with Kalamata Olives, Feta & Pea Tips

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this gourmet recipe, we’re making our own pizza with plenty of Mediterranean flair. The delicious combination of tangy feta cheese, piquant red onion and briny Kalamata olives (named for their native city in southern Greece) captures the bold, bright essence of Greek cuisine. Once the pizza is out of the oven, we’re finishing it with a special, seasonal touch: pea tips, the tasty leaves of the pea plant. (Before stretching out your pizza dough, let it come to room temperature—this way, it will be pliable and easier to handle!)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Peel and mince the garlic. 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 the olives. Peel, halve and thinly slice the onion. Roughly chop the pea tips. Pick the oregano leaves off the stems; discard the stems.

Make the sauce:
2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.

Prepare the dough & add the sauce:
3 Prepare the dough & add the sauce:

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the sauce onto the dough, leaving a 1-inch border around the edges.

Assemble & bake the pizza:
4 Assemble & bake the pizza:

Evenly top the sauce with the mozzarella cheese, olives, feta cheese and as much of the onion as you’d like (you may have extra onion); season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the mozzarella cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes before serving.

Dress the pea tips:
5 Dress the pea tips:

While the pizza bakes, place the pea tips in a bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Just before serving, evenly top the baked pizza with the dressed pea tips and oregano. Divide ⅔ of the finished pizza between 2 dishes (you will have extra pizza). Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Peel and mince the garlic. 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 the olives. Peel, halve and thinly slice the onion. Roughly chop the pea tips. Pick the oregano leaves off the stems; discard the stems.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.

Prepare the dough & add the sauce:
3 Prepare the dough & add the sauce:

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the sauce onto the dough, leaving a 1-inch border around the edges.

4 Assemble & bake the pizza:

Evenly top the sauce with the mozzarella cheese, olives, feta cheese and as much of the onion as you’d like (you may have extra onion); season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the mozzarella cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes before serving.

Assemble & bake the pizza:
Dress the pea tips:
5 Dress the pea tips:

While the pizza bakes, place the pea tips in a bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

6 Finish & serve your dish:

Just before serving, evenly top the baked pizza with the dressed pea tips and oregano. Divide ⅔ of the finished pizza between 2 dishes (you will have extra pizza). Enjoy!

Finish & serve your dish: