Pizza with Mozzarella, Fontina, & Grana Padano Cheese with Butter Lettuce Salad
Customer Favorite

Pizza with Mozzarella, Fontina, & Grana Padano Cheese

with Butter Lettuce Salad

50 MIN
3 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

For this crowd-pleasing pizza, we’re layering three kinds of cheese on top of our red sauce—which gets a lift from creamy quark cheese and classic Italian seasonings. A crisp butter lettuce, apple, and carrot salad adds refreshing contrast.

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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Pizza with Mozzarella, Fontina, & Grana Padano Cheese with Butter Lettuce Salad
Title
time-saving
tips & techniques
Italian Seasoning
Pizza Dough
How To: Dress a Salad
Fontina Cheese
Creamy Mustard Sauce
How To: Peel a Carrot
Fresh Mozzarella
Apple
How To: Peel Garlic
Butter Lettuce
Crushed Tomatoes
Almonds
How To: Wash Lettuce
Carrots
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.

Make the sauce:
2 Make the sauce:

In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat and stir in the quark cheese; season with salt and pepper to taste.

Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest 5 minutes.) Carefully transfer to the sheet pan; rub into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread as much of the sauce as you’d like onto the dough (you may have extra sauce). Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Prepare the salad ingredients:
4 Prepare the salad ingredients:

While the pizza bakes, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Peel the carrots and grate on the large side of a box grater. Quarter, core, and thinly slice the apple lengthwise. Combine in a large bowl.

Make the dressing & salad:
5 Make the dressing & salad:

While the pizza continues to bake, in a bowl, whisk together the creamy mustard sauce and 1 tablespoon of olive oil. Season with salt and pepper to taste. Just before serving, to the bowl of prepared salad ingredients, add the almonds and enough of the dressing to coat (you may have extra dressing); season with salt and pepper. Toss to combine; season with salt and pepper to taste.

Slice the pizza & serve your dish:
6 Slice the pizza & serve your dish:

Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Serve the pizza with the salad on the side. Garnish the pizza with the remaining grated Grana Padano cheese. Enjoy!

Tips from Home Chefs

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Pizza with Mozzarella, Fontina, & Grana Padano Cheese

Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.

2 Make the sauce:

In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat and stir in the quark cheese; season with salt and pepper to taste.

Make the sauce:
Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest 5 minutes.) Carefully transfer to the sheet pan; rub into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread as much of the sauce as you’d like onto the dough (you may have extra sauce). Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

4 Prepare the salad ingredients:

While the pizza bakes, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Peel the carrots and grate on the large side of a box grater. Quarter, core, and thinly slice the apple lengthwise. Combine in a large bowl.

Prepare the salad ingredients:
Make the dressing & salad:
5 Make the dressing & salad:

While the pizza continues to bake, in a bowl, whisk together the creamy mustard sauce and 1 tablespoon of olive oil. Season with salt and pepper to taste. Just before serving, to the bowl of prepared salad ingredients, add the almonds and enough of the dressing to coat (you may have extra dressing); season with salt and pepper. Toss to combine; season with salt and pepper to taste.

6 Slice the pizza & serve your dish:

Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Serve the pizza with the salad on the side. Garnish the pizza with the remaining grated Grana Padano cheese. Enjoy!

Slice the pizza & serve your dish:
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