White Pizza with Baked Eggs & Arugula-Brussels Sprout Salad

White Pizza

with Baked Eggs & Arugula-Brussels Sprout Salad

35 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This white (tomato sauce-less) pizza is full of unexpected flavor. We’re topping it with fresh mozzarella and ricotta—and eggs, which bake into a silky, sunny side-up delight (a preparation known as “alla Bismark”). Served as a garnish, a crisp salad of peppery arugula and Brussels sprouts cuts the richness of the pizza. But what really makes every slice pop is Meyer lemon, a sweet-tasting relative of the common lemon. You’ll use it to season the ricotta and dress the salad, infusing the dish with delicious brightness.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
White Pizza with Baked Eggs & Arugula-Brussels Sprout Salad
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Tear the mozzarella cheese into small pieces. Peel and thinly slice the garlic and onion. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the ricotta cheese, lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste.

Assemble & bake the pizza:
2 Assemble & bake the pizza:

Lightly oil a sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Spread the seasoned ricotta cheese onto the dough, leaving a 1-inch border around the edges; evenly top with the mozzarella cheese, garlic and as much of the onion as you’d like (you may have extra onion). Sprinkle with as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 10 to 12 minutes, or until the cheese is lightly browned. Remove from the oven, leaving the oven on.

Add the eggs:
3 Add the eggs:

Using a spoon, create 2 shallow wells in the center of the baked pizza. Crack 1 of the eggs into a small bowl; season with salt and pepper. Carefully pour the seasoned egg into 1 of the wells. Repeat with the remaining egg.

Finish the pizza:
4 Finish the pizza:

Return the baked pizza to the oven and bake 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for at least 2 minutes before serving.

Make the salad:
5 Make the salad:

While the pizza bakes, in a medium bowl, combine the arugula, Brussels sprouts and the juice of 1 lemon wedge (you will have an extra lemon wedge). Drizzle with olive oil and toss to combine; season with salt and pepper to taste.

Garnish & serve your dish:
6 Garnish & serve your dish:

Top the finished pizza with the salad, arranging the salad around the eggs. Serve with any remaining salad on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Tear the mozzarella cheese into small pieces. Peel and thinly slice the garlic and onion. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the ricotta cheese, lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste.

2 Assemble & bake the pizza:

Lightly oil a sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Spread the seasoned ricotta cheese onto the dough, leaving a 1-inch border around the edges; evenly top with the mozzarella cheese, garlic and as much of the onion as you’d like (you may have extra onion). Sprinkle with as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 10 to 12 minutes, or until the cheese is lightly browned. Remove from the oven, leaving the oven on.

Assemble & bake the pizza:
Add the eggs:
3 Add the eggs:

Using a spoon, create 2 shallow wells in the center of the baked pizza. Crack 1 of the eggs into a small bowl; season with salt and pepper. Carefully pour the seasoned egg into 1 of the wells. Repeat with the remaining egg.

4 Finish the pizza:

Return the baked pizza to the oven and bake 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for at least 2 minutes before serving.

Finish the pizza:
5 Make the salad:

While the pizza bakes, in a medium bowl, combine the arugula, Brussels sprouts and the juice of 1 lemon wedge (you will have an extra lemon wedge). Drizzle with olive oil and toss to combine; season with salt and pepper to taste.

6 Garnish & serve your dish:

Top the finished pizza with the salad, arranging the salad around the eggs. Serve with any remaining salad on the side. Enjoy!

Garnish & serve your dish:
Browse Steps
1 of 6