Summer Vegetable Focaccia Pizzas with Marinated Tomatoes

Summer Vegetable Focaccia Pizzas

with Marinated Tomatoes

40 MIN
4 Servings
Wellness at Blue Apron
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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.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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

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!

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