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Lemon Ricotta & Brussels Sprout Pizza Fill 1 Created with Sketch.

with Caramelized Onion & Waldorf-Style Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    6
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

For unique flavor and texture, we’re topping this veggie pizza with caramelized onion and Brussels sprouts (separated into leaves, which roast up into deliciously crispy bites). And in addition to fresh mozzarella, we’re using savory, soft ricotta seasoned with tangy lemon juice—a classic pairing in Italian baking. A seasonal Waldorf-style salad of romaine, apple, celery and walnuts rounds out the meal with plenty of juicy crunch. (For a lighter take on the standard Waldorf salad, we’re finishing it with a lemon dressing instead of a creamy one.)

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Thinly slice the celery on an angle. Roughly chop the walnuts. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemons. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge.

Caramelize the onion:
2 Caramelize the onion:

In a medium pan, heat 1 tablespoon of olive oil on medium until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan. Remove from heat and season with salt and pepper to taste.

Make the lemon ricotta & prepare the dough:
3 Make the lemon ricotta & prepare the dough:

While the onion caramelizes, in a bowl, combine the ricotta cheese and the juice of 3 lemon wedges; season with salt and pepper to taste. Set aside. Lightly oil a 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 oiled sheet pan; rub the dough into the pan to coat the bottom in oil.

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

Evenly spread the lemon ricotta onto the prepared dough, leaving a 1-inch border around the edges. Top with the mozzarella cheese (tearing into bite-sized pieces before adding), caramelized onion and Brussels sprouts; 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 browned. Remove from the oven and let cool for 2 minutes before serving.

Make the dressing:
5 Make the dressing:

While the pizza bakes, squeeze the juice of the remaining lemon wedges into a bowl; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the lettuce, apple, celery and walnuts; season with salt and pepper. Add as much of the dressing as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked pizza. Garnish with the parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Thinly slice the celery on an angle. Roughly chop the walnuts. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemons. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge.

2 Caramelize the onion:

In a medium pan, heat 1 tablespoon of olive oil on medium until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan. Remove from heat and season with salt and pepper to taste.

3 Make the lemon ricotta & prepare the dough:

While the onion caramelizes, in a bowl, combine the ricotta cheese and the juice of 3 lemon wedges; season with salt and pepper to taste. Set aside. Lightly oil a 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 oiled sheet pan; rub the dough into the pan to coat the bottom in oil.

4 Assemble & bake the pizza:

Evenly spread the lemon ricotta onto the prepared dough, leaving a 1-inch border around the edges. Top with the mozzarella cheese (tearing into bite-sized pieces before adding), caramelized onion and Brussels sprouts; 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 browned. Remove from the oven and let cool for 2 minutes before serving.

Assemble & bake the pizza:
5 Make the dressing:

While the pizza bakes, squeeze the juice of the remaining lemon wedges into a bowl; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the lettuce, apple, celery and walnuts; season with salt and pepper. Add as much of the dressing as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked pizza. Garnish with the parsley. Enjoy!

Make the salad & serve your dish: