Shishito Pepper & Onion Pizza Fill 1 Created with Sketch.

with Creamy Tomato Sauce

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 900 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A rich tomato sauce made with classic Italian herbs and spices (like oregano, dried sage, and more) and creamy mascarpone cheese creates a vibrant base for verdant shishito peppers and red onion.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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, then preheat to 475°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Combine in a bowl; add a drizzle of olive oil and season with salt and pepper. Toss to coat.

Make the creamy tomato sauce:
2 Make the creamy tomato sauce:

In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the tomato sauce (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; stir in the mascarpone and half the garlic paste. Taste, then season with salt and pepper if desired. 

Assemble & bake the pizza:
3 Assemble & bake 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, spread the creamy tomato sauce onto the prepared dough. Evenly top with the seasoned peppers and onion and mozzarella (tearing into small pieces before adding); season with salt and pepper. Bake 19 to 21 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Make the salad:
4 Make the salad:

Meanwhile, roughly chop the lettuce and olives. In a large bowl, whisk together the mayonnaise, vinegar, parmesan, 1 tablespoon of olive oil, and as much of the remaining garlic paste as you’d like. Season with salt and pepper. Just before serving, add the chopped lettuce and olives to the bowl of dressing. Toss to coat. Taste, then season with salt and pepper if desired.

Serve your dish:
5 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. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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, then preheat to 475°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Combine in a bowl; add a drizzle of olive oil and season with salt and pepper. Toss to coat.

2 Make the creamy tomato sauce:

In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the tomato sauce (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; stir in the mascarpone and half the garlic paste. Taste, then season with salt and pepper if desired. 

Make the creamy tomato sauce:
Assemble & bake the pizza:
3 Assemble & bake 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, spread the creamy tomato sauce onto the prepared dough. Evenly top with the seasoned peppers and onion and mozzarella (tearing into small pieces before adding); season with salt and pepper. Bake 19 to 21 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 Make the salad:

Meanwhile, roughly chop the lettuce and olives. In a large bowl, whisk together the mayonnaise, vinegar, parmesan, 1 tablespoon of olive oil, and as much of the remaining garlic paste as you’d like. Season with salt and pepper. Just before serving, add the chopped lettuce and olives to the bowl of dressing. Toss to coat. Taste, then season with salt and pepper if desired.

Make the salad:
Serve your dish:
5 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. Enjoy!