Mushroom & Potato Pizza with Fontina Cheese, Spinach & Garlic Oil

Mushroom & Potato Pizza

with Fontina Cheese, Spinach & Garlic Oil

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s pizza showcases a harmonious combination of hearty vegetable toppings. A rich duo of spinach and potatoes accents the nuttiness of a mushroom medley—including cremini, oyster and maitake varieties—and the creaminess of Fontina cheese. To give all the flavors a lift, we’re also making a zesty garlic oil, drizzled on top of the pizza just before serving.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 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. Heat a small pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the mushroom stems; thinly slice. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the Fontina cheese (discarding any rind). Finely chop the parsley leaves and stems.

Cook the potatoes:
2 Cook the potatoes:

Add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook & drain the spinach:
3 Cook & drain the spinach:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

Brown the mushrooms:
4 Brown the mushrooms:

While the potatoes continue to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly crispy. Add the capers and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

Assemble & bake the pizza:
5 Assemble & bake the pizza:

Lightly oil a 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 tomato sauce onto the dough, leaving a 1-inch border around the edges. Season with salt and pepper. Evenly top with the cooked potatoes, browned mushrooms, drained spinach and Fontina cheese. Drizzle with olive oil; season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is browned and the cheese has melted. Remove from the oven; let stand for at least 2 minutes.

Make the garlic oil & serve your dish:
6 Make the garlic oil & serve your dish:

While the pizza bakes, in a bowl, combine the parsley, remaining garlic paste 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. Slowly stir in 2 tablespoons of olive oil until well combined. Drizzle the baked pizza with as much of the garlic oil as you’d like (you may have extra oil). Garnish with the parmesan cheese. Transfer to a serving dish. 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. Heat a small pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the mushroom stems; thinly slice. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the Fontina cheese (discarding any rind). Finely chop the parsley leaves and stems.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the potatoes:
Cook & drain the spinach:
3 Cook & drain the spinach:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

4 Brown the mushrooms:

While the potatoes continue to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly crispy. Add the capers and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

Brown the mushrooms:
5 Assemble & bake the pizza:

Lightly oil a 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 tomato sauce onto the dough, leaving a 1-inch border around the edges. Season with salt and pepper. Evenly top with the cooked potatoes, browned mushrooms, drained spinach and Fontina cheese. Drizzle with olive oil; season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is browned and the cheese has melted. Remove from the oven; let stand for at least 2 minutes.

6 Make the garlic oil & serve your dish:

While the pizza bakes, in a bowl, combine the parsley, remaining garlic paste 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. Slowly stir in 2 tablespoons of olive oil until well combined. Drizzle the baked pizza with as much of the garlic oil as you’d like (you may have extra oil). Garnish with the parmesan cheese. Transfer to a serving dish. Enjoy!

Make the garlic oil & serve your dish:
Browse Steps
1 of 6