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Summer Squash Baguette Pizzas Fill 1 Created with Sketch.

with Arugula & Cherry Tomato Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re making pizza night incredibly easy by using baguettes. French bread pizzas are simply personal pizzas made on baguettes instead of traditional dough, and they’re a quick and tasty way to revamp the classic entrée. Crunchy and flaky, our gourmet version features sliced zucchini and yellow squash (two of our favorite summer vegetables), roasted atop a creamy garlic spread with Parmesan and mozzarella. On the side, we’re serving up a salad of arugula, mozzarella and the season’s first cherry tomatoes. Feel free to use some of the tangy vinaigrette to top the pizzas!

fresh
ingredients
Summer Squash Baguette Pizzas with Arugula & Cherry Tomato Salad
Title
  • 2 Small Baguettes
  • 8 oz Fresh Mozzarella Cheese
  • 3 cloves Garlic
  • 2 Zucchinis
  • 2 Summer Squash
  • 4 oz Arugula
  • 4 oz Cherry Tomatoes
  • 1 bunch Basil
  • 2 Tbsps Red Wine Vinegar
  • 2 tsps Dijon Mustard
  • 1 tsp Italian Seasoning
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Mayonnaise
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes horizontally. Tear the mozzarella cheese into bite-sized pieces. Halve the cherry tomatoes. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Trim off and discard the ends of the zucchinis and squash; thinly slice into rounds on an angle. Pick the basil leaves off the stems; discard the stems.

Assemble the pizzas:
2 Assemble the pizzas:

In a small bowl, combine the mayonnaise and garlic paste; season with salt and pepper. Place the baguette halves on a sheet pan, cut sides up. Spread with the mayonnaise-garlic paste mixture. Top with alternating, overlapping slices of the zucchinis and squash. Top with half the mozzarella cheese and half the Parmesan cheese; season with salt and pepper.

Bake the pizzas:
3 Bake the pizzas:

Place the sheet pan of assembled pizzas in the oven and bake 18 to 20 minutes, or until the mozzarella cheese is melted and lightly browned and the zucchinis and squash are tender. Remove from the oven and transfer to a serving dish.

Make the vinaigrette:
4 Make the vinaigrette:

While the pizzas bake, in a medium bowl, combine the mustard, vinegar, Italian seasoning and remaining Parmesan cheese; season with salt and pepper. Slowly whisk in 3 tablespoons of olive oil until well combined.

Make the salad:
5 Make the salad:

In a large bowl, combine the arugula, cherry tomatoes and remaining mozzarella cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you will have extra vinaigrette); toss to coat and season with salt and pepper to taste. Transfer to a serving dish.

Garnish the pizzas & serve your dish:
6 Garnish the pizzas & serve your dish:

Garnish the baked pizzas with the basil. Serve with the salad and remaining vinaigrette on the side. Enjoy!

Tips from Home Chefs

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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
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes horizontally. Tear the mozzarella cheese into bite-sized pieces. Halve the cherry tomatoes. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Trim off and discard the ends of the zucchinis and squash; thinly slice into rounds on an angle. Pick the basil leaves off the stems; discard the stems.

2 Assemble the pizzas:

In a small bowl, combine the mayonnaise and garlic paste; season with salt and pepper. Place the baguette halves on a sheet pan, cut sides up. Spread with the mayonnaise-garlic paste mixture. Top with alternating, overlapping slices of the zucchinis and squash. Top with half the mozzarella cheese and half the Parmesan cheese; season with salt and pepper.

Assemble the pizzas:
Bake the pizzas:
3 Bake the pizzas:

Place the sheet pan of assembled pizzas in the oven and bake 18 to 20 minutes, or until the mozzarella cheese is melted and lightly browned and the zucchinis and squash are tender. Remove from the oven and transfer to a serving dish.

4 Make the vinaigrette:

While the pizzas bake, in a medium bowl, combine the mustard, vinegar, Italian seasoning and remaining Parmesan cheese; season with salt and pepper. Slowly whisk in 3 tablespoons of olive oil until well combined.

Make the salad:
5 Make the salad:

In a large bowl, combine the arugula, cherry tomatoes and remaining mozzarella cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you will have extra vinaigrette); toss to coat and season with salt and pepper to taste. Transfer to a serving dish.

6 Garnish the pizzas & serve your dish:

Garnish the baked pizzas with the basil. Serve with the salad and remaining vinaigrette on the side. Enjoy!

Garnish the pizzas & serve your dish: