Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Three Cheese Pizza
with Creamy Tomato Sauce & Arugula Salad
50 MIN
+$3.95/serving
4 Servings
From the Test Kitchen
A combination of fontina, parmesan, and fresh mozzarella cheese melt together over a flavorful tomato sauce to create this irresistible pizza. It’s served with a fresh arugula salad featuring sweet pear, pickled peppadew peppers, and roasted almonds for a welcome crunch.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories780 Cals (est.)
View Full Nutrition
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
Title
-
3 oz Prosciutto
-
22 oz Pizza Dough
-
1 8-Oz Can Tomato Sauce
-
2 cloves Garlic
-
4 oz Arugula
-
¼ cup Grated Parmesan Cheese
-
2 Tbsps Mascarpone Cheese
-
4 oz Fontina Cheese
-
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
-
2 Tbsps Sliced Roasted Almonds
-
1 oz Pickled Peppadew Peppers
-
4 oz Fresh Mozzarella Cheese
-
1 tsp Whole Dried Oregano
-
2 Tbsps Apple Cider Vinegar
-
1 Pear
time-saving
tips & techniques
step-by-step
instructions
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; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. Tear the mozzarella into small pieces.
2
Make the sauce
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
3
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, spread the sauce onto the prepared dough. Evenly top with the grated fontina, mozzarella pieces, and half the parmesan; season with salt and pepper. Bake 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Roughly chop the peppers. Quarter, core, and thinly slice the pear. To make the vinaigrette, in a large bowl, combine the Italian seasoning, vinegar, and 1 tablespoon of olive oil.
5
Make the salad
Just before serving, to the bowl of vinaigrette, add the arugula, chopped peppers, sliced pear, and almonds; season with salt and pepper. Toss to combine; taste, then season with salt and pepper if desired.
6
Finish & serve your dish
Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Top with the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding) and remaining parmesan. Serve the finished pizza with the salad on the side. Enjoy!
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; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. Tear the mozzarella into small pieces.
2
Make the sauce
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
3
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, spread the sauce onto the prepared dough. Evenly top with the grated fontina, mozzarella pieces, and half the parmesan; season with salt and pepper. Bake 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Roughly chop the peppers. Quarter, core, and thinly slice the pear. To make the vinaigrette, in a large bowl, combine the Italian seasoning, vinegar, and 1 tablespoon of olive oil.
5
Make the salad
Just before serving, to the bowl of vinaigrette, add the arugula, chopped peppers, sliced pear, and almonds; season with salt and pepper. Toss to combine; taste, then season with salt and pepper if desired.
6
Finish & serve your dish
Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Top with the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding) and remaining parmesan. Serve the finished pizza with the salad on the side. Enjoy!
Tips from Home Chefs