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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. Cut off and discard the pepper stem; halve lengthwise. Remove and discard the ribs and seeds. Cut the pepper lengthwise into ¼-inch-thick pieces. Tear the cheese into bite-sized pieces. Halve the tomatoes; place in a bowl and season with salt and pepper.
Lightly oil a sheet pan. Evenly sprinkle the flour onto a work surface. Place the dough on the prepared 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. Leaving a 1-inch border around the edges, evenly top with the garlic, pepper, and cheese. Bake, rotating the sheet pan halfway though, 16 to 18 minutes, or until the cheese is lightly browned and the crust is crispy. Remove from the oven and let stand for at least 2 minutes.
While the pizza bakes, in a large bowl, combine the ground beef and spice blend. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs. Transfer to a plate.
While the pizza continues to bake, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 5 minutes, or until evenly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any drippings from the pan.
While the pizza continues to bake, add the seasoned tomatoes and tomato paste to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the browned meatballs and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the sauce has thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.
While the sauce cooks, pick the basil leaves off the stems; discard the stems. Transfer the baked pizza to a cutting board; cut into 8 equal-sized pieces. Evenly top with the finished meatballs and as much of the sauce as you’d like. Garnish with the basil (tearing the leaves just before adding). Serve with any remaining sauce on the side. Enjoy!
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. Cut off and discard the pepper stem; halve lengthwise. Remove and discard the ribs and seeds. Cut the pepper lengthwise into ¼-inch-thick pieces. Tear the cheese into bite-sized pieces. Halve the tomatoes; place in a bowl and season with salt and pepper.
Lightly oil a sheet pan. Evenly sprinkle the flour onto a work surface. Place the dough on the prepared 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. Leaving a 1-inch border around the edges, evenly top with the garlic, pepper, and cheese. Bake, rotating the sheet pan halfway though, 16 to 18 minutes, or until the cheese is lightly browned and the crust is crispy. Remove from the oven and let stand for at least 2 minutes.
While the pizza bakes, in a large bowl, combine the ground beef and spice blend. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs. Transfer to a plate.
While the pizza continues to bake, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 5 minutes, or until evenly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any drippings from the pan.
While the pizza continues to bake, add the seasoned tomatoes and tomato paste to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the browned meatballs and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the sauce has thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.
While the sauce cooks, pick the basil leaves off the stems; discard the stems. Transfer the baked pizza to a cutting board; cut into 8 equal-sized pieces. Evenly top with the finished meatballs and as much of the sauce as you’d like. Garnish with the basil (tearing the leaves just before adding). Serve with any remaining sauce on the side. Enjoy!
Tips from Home Chefs