Summer Vegetable Focaccia Pizzas with Marinated Tomatoes

Summer Vegetable Focaccia Pizzas

with Marinated Tomatoes

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this recipe, we’re topping fluffy focaccia bread with melty mozzarella and seasonal produce, including sweet corn and bell pepper. Dollops of basil pesto (loaded with cheese, garlic, and pine nuts) complement the vegetables, while juicy tomatoes—marinated with a splash of vinegar and fresh mint—make a final gourmet topping for our pizza.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Summer Vegetable Focaccia Pizzas with Marinated Tomatoes
Title
time-saving
tips & techniques
How To: Cut Corn Kernels off the Cob
Focaccia Bread
Fresh Mozzarella
Corn
Garlic
Red Wine Vinegar
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the bread. Peel and thinly slice the garlic. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem end of the pepper. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Medium dice the cheese.

Assemble the pizzas:
2 Assemble the pizzas:

Place the bread on a sheet pan, cut side up; generously drizzle with olive oil. Evenly top with the garlic, corn, pepper, cheese, and spoonfuls of the pesto. Season with salt and pepper.

Bake the pizzas:
3 Bake the pizzas:

Bake the pizzas, rotating the sheet pan halfway through, 16 to 18 minutes, or until the cheese is lightly browned and melted. Remove from the oven and let stand for at least 2 minutes. Season with salt and pepper.

Marinate the tomatoes:
4 Marinate the tomatoes:

While the pizzas bake, medium dice the tomatoes. Pick the mint leaves off the stems; discard the stems. In a medium bowl, combine the tomatoes, vinegar, and half the mint (tearing the leaves just before adding). Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Finish the pizzas & serve your dish:
5 Finish the pizzas & serve your dish:

Evenly top the baked pizzas with the marinated tomatoes. Transfer the finished pizzas to a cutting board; cut each pizza into equal-sized pieces. Transfer to a serving dish. Garnish with the remaining mint (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

Summer Vegetable Focaccia Pizzas

Prepare the ingredients:
How To: Peel Garlic
How To: Cut Corn Kernels off the Cob
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the bread. Peel and thinly slice the garlic. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem end of the pepper. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Medium dice the cheese.

2 Assemble the pizzas:

Place the bread on a sheet pan, cut side up; generously drizzle with olive oil. Evenly top with the garlic, corn, pepper, cheese, and spoonfuls of the pesto. Season with salt and pepper.

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

Bake the pizzas, rotating the sheet pan halfway through, 16 to 18 minutes, or until the cheese is lightly browned and melted. Remove from the oven and let stand for at least 2 minutes. Season with salt and pepper.

4 Marinate the tomatoes:

While the pizzas bake, medium dice the tomatoes. Pick the mint leaves off the stems; discard the stems. In a medium bowl, combine the tomatoes, vinegar, and half the mint (tearing the leaves just before adding). Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the tomatoes:
Finish the pizzas & serve your dish:
5 Finish the pizzas & serve your dish:

Evenly top the baked pizzas with the marinated tomatoes. Transfer the finished pizzas to a cutting board; cut each pizza into equal-sized pieces. Transfer to a serving dish. Garnish with the remaining mint (tearing the leaves just before adding). Enjoy!

Browse Steps
1 of 5