Fresh Mozzarella Pizza & Romaine Salad

with Spicy Chile Dressing

45 MIN

3 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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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, we’re giving classic pizza a fresh twist: topping it with the crisp salad typically served on the side. Layers of savory tomato sauce and melted mozzarella get refreshing contrast from a romaine and cucumber salad—tossed with fresh basil and a creamy, spicy dressing made with quark cheese and Calabrian chile paste. Be sure to hold off on topping the pizza until just before serving to preserve the salad’s crunchy texture!

See Plans

Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; thinly slice the leaves. Halve the cucumber lengthwise; thinly slice crosswise.

2 Make the sauce:

In a bowl, combine the tomato sauce, garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste.

3 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 the dough 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 the prepared dough with the sauce and mozzarella cheese (tearing into small pieces before adding). Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until the cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

4 Make the dressing:

While the pizza bakes, in a bowl, whisk together the quark cheese, vinegar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

5 Make the salad:

While the pizza continues to bake, pick the basil leaves off the stems; discard the stems. Just before serving, in a large bowl, combine the lettuce, cucumber, and basil (tearing the leaves just before adding); season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine. Season with salt and pepper to taste.

6 Plate your dish:

Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Top ⅔ of the baked pizza with ⅔ of the salad (you will have extra pizza and salad). Divide the topped pizza between 2 dishes. Enjoy!