Family Friendly

Three Cheese Pizza

with Creamy Tomato Sauce & Arugula Salad

50 MIN

+$2.99/serving 4 Servings

Wellness at Blue Apron

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add Coppa

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 citrusy blood orange, pickled peppadew peppers, and roasted almonds for a welcome crunch.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Coppa
1 8-Oz Can Tomato Sauce
22 oz Pizza Dough
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
4 oz Fresh Mozzarella Cheese
1 oz Pickled Peppadew Peppers
2 Tbsps Red Wine Vinegar
1 tsp Whole Dried Oregano
1 Blood Orange

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Peel and medium dice the orange. 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, diced orange, 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 remaining parmesan and as much of the coppa as you'd like (you may have extra). Serve the finished pizza with the salad on the side. Enjoy!