Shishito Pepper Pizza with Garlic Ricotta & Mozzarella

Shishito Pepper Pizza

with Garlic Ricotta & Mozzarella

40 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.
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From the Test Kitchen

This delicious wintry pizza has all the makings of comfort food: the golden brown crust is topped with a seasoned tomato sauce, melty, creamy mozzarella, and verdant shishito peppers. For cooling finish, we’re garnishing the warm pizza with dollops of garlicky ricotta.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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ingredients
Shishito Pepper Pizza with Garlic Ricotta & Mozzarella
Title
  • 1 lb Pizza Dough
  • 1 15-Ounce Can Crushed Tomatoes
  • 2 cloves Garlic
  • 3 oz Shishito Peppers
  • ½ cup Part-Skim Ricotta Cheese
  • 4 oz Fresh Mozzarella Cheese
  • ¼ cup Grated Romano Cheese
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
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. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the ricotta and as much of the garlic paste as you’d like; season with salt and pepper. Wash and dry the peppers; cut off and discard the stems, then cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Make the sauce:
2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the garlic is slightly softened. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring frequently, 5 to 6 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Assemble the pizza:
3 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, spread the sauce onto the prepared dough. Evenly top with the sliced peppers and mozzarella (tearing into small pieces before adding); season with salt and pepper. 

Bake the pizza & serve your dish:
4 Bake the pizza & serve your dish:

Bake the pizza 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Transfer to a cutting board and let rest at least 2 minutes. Carefully cut into equal-sized pieces. Evenly top the baked pizza with the romano and garlic ricotta. Enjoy!

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, then preheat to 475°F. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the ricotta and as much of the garlic paste as you’d like; season with salt and pepper. Wash and dry the peppers; cut off and discard the stems, then cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the garlic is slightly softened. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring frequently, 5 to 6 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the sauce:
Assemble the pizza:
3 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, spread the sauce onto the prepared dough. Evenly top with the sliced peppers and mozzarella (tearing into small pieces before adding); season with salt and pepper. 

4 Bake the pizza & serve your dish:

Bake the pizza 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Transfer to a cutting board and let rest at least 2 minutes. Carefully cut into equal-sized pieces. Evenly top the baked pizza with the romano and garlic ricotta. Enjoy!

Bake the pizza & serve your dish:
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