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Tomato & Basil Pesto Pizza Fill 1 Created with Sketch.

with Roasted Cauliflower

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Classic red sauce pizza gets an upgrade from verdant bursts of pesto that’s first spread onto the crust before baking alongside creamy, fresh mozzarella, then tops the finished pizza alongside sprinkles of punchy Grana Padano cheese. Our flavorful pizza is paired with a tart, tangy side of Sicilian-style cauliflower that features marinated tomatoes and briny capers.

Get Cooking
fresh
ingredients
Tomato & Basil Pesto Pizza with Roasted Cauliflower
Title
  • 22 oz Pizza Dough
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Fresh Mozzarella Cheese
  • ½ lb Cocktail Tomatoes
  • 2 cloves Garlic
  • 1 head Cauliflower
  • 2 oz Spinach
  • ⅓ cup Basil Pesto
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Sherry Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Capers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Slice the head into 1-inch pieces (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, transfer to a serving dish. 

Assemble the pizza:
2 Assemble the pizza:

While the cauliflower roasts, lightly oil a separate sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Rub the dough into the sheet pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the tomato sauce onto the prepared dough. Season with salt and pepper. Evenly top with the spinach, mozzarella cheese (tearing into bite-sized pieces before adding), and half the pesto. Season with salt and pepper. 

Bake the pizza:
3 Bake the pizza:

While the cauliflower continues to roast, bake the pizza, rotating the sheet pan halfway through, 21 to 23 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Grate the cheese & make the tomato topping:
4 Grate the cheese & make the tomato topping:

While the pizza bakes, grate the Grana Padano cheese on the small side of a box grater. Quarter the tomatoes. Roughly chop the peppers. If necessary, peel 1 clove of garlic. Finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine quartered tomatoes, chopped peppers, capers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

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

Top the roasted cauliflower with the almonds and tomato topping (including any liquid). Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Evenly top with the remaining pesto and grated Grana Padano cheese. Serve the finished pizza with the finished cauliflower on the side. Enjoy!

Tips from Home Chefs

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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 & roast the cauliflower:
1 Prepare & roast the cauliflower:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Slice the head into 1-inch pieces (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, transfer to a serving dish. 

2 Assemble the pizza:

While the cauliflower roasts, lightly oil a separate sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Rub the dough into the sheet pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the tomato sauce onto the prepared dough. Season with salt and pepper. Evenly top with the spinach, mozzarella cheese (tearing into bite-sized pieces before adding), and half the pesto. Season with salt and pepper. 

Assemble the pizza:
Bake the pizza:
3 Bake the pizza:

While the cauliflower continues to roast, bake the pizza, rotating the sheet pan halfway through, 21 to 23 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 Grate the cheese & make the tomato topping:

While the pizza bakes, grate the Grana Padano cheese on the small side of a box grater. Quarter the tomatoes. Roughly chop the peppers. If necessary, peel 1 clove of garlic. Finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine quartered tomatoes, chopped peppers, capers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Grate the cheese & make the tomato topping:
Finish & serve your dish:
5 Finish & serve your dish:

Top the roasted cauliflower with the almonds and tomato topping (including any liquid). Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Evenly top with the remaining pesto and grated Grana Padano cheese. Serve the finished pizza with the finished cauliflower on the side. Enjoy!