Greek Pizza with Warm Broccolini Salad

Greek Pizza

with Warm Broccolini Salad

55 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Tangy feta cheese, briny olives and the piquant bite of red onion: this delicious trio of Greek flavors is right at home atop tonight’s pizza. For extra depth, we’re topping it off with arugula and aromatic fresh oregano. And for a side worthy of our gourmet pie, we’re taking inspiration from our favorite Greek recipes for “horta,” or greens: after sautéing the broccolini, we’re tossing it with creamy yogurt and lemon juice, to balance its pleasant bitterness and perfectly complement the hearty pizza.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and finely chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and thinly slice the onion. Cut off and discard the bottom inch of the broccolini stalks; roughly chop. Quarter and deseed the lemon. 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 half the garlic and 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 and a rolling pin (or a wine bottle), gently stretch and roll 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 prepared dough, leaving a 1-inch border around the edges (you may have extra sauce). Rinse and wipe out the pan.

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

Evenly top the sauce with the mozzarella cheese (tearing into small pieces just before adding), 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 2 minutes.

Make the broccolini salad:
5 Make the broccolini salad:

While the pizza bakes, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccolini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Add the remaining garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 5 to 7 minutes, or until the water has cooked off. Transfer to a large bowl. Add the yogurt and the juice of 2 lemon wedges; toss to coat. Season with salt and pepper to taste and transfer to a serving dish.

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

Just before serving, in a medium bowl, combine the arugula and the juice of the remaining lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Evenly top the baked pizza with the dressed arugula and oregano. Serve with the broccolini salad on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and finely chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and thinly slice the onion. Cut off and discard the bottom inch of the broccolini stalks; roughly chop. Quarter and deseed the lemon. 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 half the garlic and 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.

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

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll 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 prepared dough, leaving a 1-inch border around the edges (you may have extra sauce). Rinse and wipe out the pan.

4 Assemble & bake the pizza:

Evenly top the sauce with the mozzarella cheese (tearing into small pieces just before adding), 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 2 minutes.

Assemble & bake the pizza:
Make the broccolini salad:
5 Make the broccolini salad:

While the pizza bakes, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccolini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Add the remaining garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 5 to 7 minutes, or until the water has cooked off. Transfer to a large bowl. Add the yogurt and the juice of 2 lemon wedges; toss to coat. Season with salt and pepper to taste and transfer to a serving dish.

6 Finish & serve your dish:

Just before serving, in a medium bowl, combine the arugula and the juice of the remaining lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Evenly top the baked pizza with the dressed arugula and oregano. Serve with the broccolini salad on the side. Enjoy!

Finish & serve your dish:
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