Summer Vegetable Pizza Fill 1 Created with Sketch.

with Romaine Salad & Creamy Goat Cheese Dressing

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
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This crowd-pleasing pizza features one of our favorite seasonal ingredients: fresh, sweet corn, which we’re pairing with crisp peppers and a duo of melty cheeses for bursts of bright flavor in every bite. For an elevated twist on a classic side salad, we’re tossing crunchy romaine and cucumbers with a dressing of creamy mustard sauce and tangy goat cheese.

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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 and thinly slice 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Grate the gouda on the large side of a box grater. Tear the mozzarella into small pieces. Grate the Grana Padano on the small side of a box grater. Place the tomatoes in a large bowl; gently break apart with your hands. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the pizza to be; season with salt and pepper. Stir to combine. 

Assemble & bake the pizza:
2 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, evenly spread the seasoned tomatoes onto the prepared dough. Top with the sliced garlic, corn kernels, grated gouda, torn mozzarella, sliced peppers, and half the grated Grana Padano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 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 dressing:
3 Make the dressing:

While the pizza bakes, in a bowl, whisk together the creamy mustard sauce, goat cheese, and 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

Make the salad:
4 Make the salad:

While the pizza continues to bake, roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. Just before serving, add the dressing to the bowl of prepared vegetables; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

Carefully transfer the baked pizza to a cutting board. Evenly top with the remaining grated Grana Padano. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy! 

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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!

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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 and thinly slice 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Grate the gouda on the large side of a box grater. Tear the mozzarella into small pieces. Grate the Grana Padano on the small side of a box grater. Place the tomatoes in a large bowl; gently break apart with your hands. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the pizza to be; season with salt and pepper. Stir to combine. 

2 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, evenly spread the seasoned tomatoes onto the prepared dough. Top with the sliced garlic, corn kernels, grated gouda, torn mozzarella, sliced peppers, and half the grated Grana Padano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Assemble & bake the pizza:
Make the dressing:
3 Make the dressing:

While the pizza bakes, in a bowl, whisk together the creamy mustard sauce, goat cheese, and 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

4 Make the salad:

While the pizza continues to bake, roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. Just before serving, add the dressing to the bowl of prepared vegetables; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. 

Make the salad:
Finish & serve your dish:
5 Finish & serve your dish:

Carefully transfer the baked pizza to a cutting board. Evenly top with the remaining grated Grana Padano. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!