Romesco & Fontina Pizza with Poblano Pepper

Romesco & Fontina Pizza

with Poblano Pepper

55 MIN
+$3.99/serving 2 Servings
Wellness at Blue Apron
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    From the Test Kitchen

    This crowd-pleasing pizza is elevated by hand-crushed tomatoes cooked into a homemade sauce, whose sweet, mellow flavor is contrasted by the nutty romesco sauce we're dolloping on top just before serving. Two different cheeses—fontina and mozzarella—bring melty deliciousness to each bite.

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    • Nutrition
    • Calories
      1040 Cals (est.)
    Romesco & Fontina Pizza with Poblano Pepper
    • 3 oz Prosciutto
    • 16 oz Pizza Dough
    • 1 14-Oz Can Whole Peeled Yellow Or Red Tomatoes
    • 1 Poblano Pepper
    • 2 Scallions
    • 4 oz Fresh Mozzarella Cheese
    • 2 oz Fontina Cheese
    • 3 Tbsps Romesco Sauce (Contains Almonds)

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the tomatoes in a large bowl; gently break apart with your hands. Grate the fontina on the large side of a box grater. Tear the mozzarella into small pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Cook the pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl.

    Cook the pepper
    Make the sauce
    3 Make the sauce

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Assemble the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top with the sauce, grated fontina, mozzarella pieces, and cooked pepper; season with salt and pepper.

    Assemble the pizza
    Bake the pizza & serve your dish
    5 Bake the pizza & serve your dish

    Bake the pizza, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Evenly top the baked pizza with the romesco saucesliced green tops of the scallions, and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Carefully transfer to a cutting board and cut into equal-sized pieces. Enjoy!

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