Potato & Béchamel Focaccia Pizzas with Arugula & Persimmon Salad

Potato & Béchamel Focaccia Pizzas

with Arugula & Persimmon Salad

55 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.
15 Minute Meals
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

In the northern reaches of Italy, where the climate is cooler, pizza takes on extra heartiness. There, thinly sliced potatoes are layered together with creamy cheese atop béchamel, a velvety sauce made by thickening milk with roux (or flour cooked with butter). Our version features Fontina cheese, which turns golden brown and nutty as it melts. For a pop of seasonal flavor that balances the pizzas’ richness, we’re serving a salad of crunchy, sweet persimmon and peppery arugula. (Chefs, note that persimmons often develop brown spots as they reach peak flavor!)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    625 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the potato:
1 Cook the potato:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the potato; cut into ¼-inch-thick rounds. Add the potato to the pot of boiling water and cook 6 to 8 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. Wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the potato cooks, wash and dry the remaining fresh produce. Peel and small dice the onion. Peel and finely chop the garlic. Medium dice the cheese (discarding any rind). Halve the bread. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Core, halve and thinly slice the persimmon. Pick the parsley leaves off the stems; discard the stems.

Make the béchamel sauce:
3 Make the béchamel sauce:

In the same pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and ¼ cup of water. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat; season with salt and pepper to taste.

Assemble the pizzas:
4 Assemble the pizzas:

Place the bread on a sheet pan, cut sides up. Evenly top with the béchamel sauce, cooked potato and cheese; season with salt and pepper.

Bake & season the pizzas:
5 Bake & season the pizzas:

Place the pizzas in the oven and bake 15 to 17 minutes, or until the bread is browned and the cheese has melted. Remove from the oven. Drizzle with olive oil and season with salt and pepper.

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

While the pizzas bake, to make the vinaigrette, slowly whisk 2 tablespoons of olive oil into the bowl with the shallot-vinegar mixture until well combined. Season with salt and pepper to taste. Just before serving, in a large bowl, combine the arugula and persimmon; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to coat. Season with salt and pepper to taste. Transfer to a serving dish. Garnish the seasoned pizzas with the parsley; cut each into 6 pieces and transfer to a serving dish. Serve with the salad. Enjoy!

Tips from Home Chefs

Cook the potato:
1 Cook the potato:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the potato; cut into ¼-inch-thick rounds. Add the potato to the pot of boiling water and cook 6 to 8 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. Wipe out the pot.

2 Prepare the ingredients:

While the potato cooks, wash and dry the remaining fresh produce. Peel and small dice the onion. Peel and finely chop the garlic. Medium dice the cheese (discarding any rind). Halve the bread. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Core, halve and thinly slice the persimmon. Pick the parsley leaves off the stems; discard the stems.

Make the béchamel sauce:
3 Make the béchamel sauce:

In the same pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and ¼ cup of water. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat; season with salt and pepper to taste.

4 Assemble the pizzas:

Place the bread on a sheet pan, cut sides up. Evenly top with the béchamel sauce, cooked potato and cheese; season with salt and pepper.

Assemble the pizzas:
Bake & season the pizzas:
5 Bake & season the pizzas:

Place the pizzas in the oven and bake 15 to 17 minutes, or until the bread is browned and the cheese has melted. Remove from the oven. Drizzle with olive oil and season with salt and pepper.

6 Make the salad & serve your dish:

While the pizzas bake, to make the vinaigrette, slowly whisk 2 tablespoons of olive oil into the bowl with the shallot-vinegar mixture until well combined. Season with salt and pepper to taste. Just before serving, in a large bowl, combine the arugula and persimmon; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to coat. Season with salt and pepper to taste. Transfer to a serving dish. Garnish the seasoned pizzas with the parsley; cut each into 6 pieces and transfer to a serving dish. Serve with the salad. Enjoy!

Browse Steps
1 of 6