White Pizza with Arugula Pesto, Pine Nuts & Pea Tips

White Pizza

with Arugula Pesto, Pine Nuts & Pea Tips

30 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Though round pies with red sauce are widely considered the definition of classic Italian pizza, white pizzas (or “sauceless” versions) actually more closely resemble the earliest incarnations of the dish. The first pizzas were essentially baked flatbreads topped with oil, herbs and seasonings. In this recipe, we’re getting back to the dish’s tasty heritage, topping the dough with rich, lemon-infused ricotta, fresh arugula pesto and toasted pine nuts. We’re also using leafy pea tips, a spring specialty, to put another green spin on this truly Italian classic.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
White Pizza with Arugula Pesto, Pine Nuts & Pea Tips
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the onion.

Prepare the dough:
2 Prepare the dough:

Lightly oil a sheet pan. Place the dough onto the prepared sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. Carefully rub the dough into the pan to oil the bottom.

Assemble & bake the pizza:
3 Assemble & bake the pizza:

In a medium bowl, combine the ricotta cheese and garlic paste; drizzle with olive oil and season with salt and pepper. Stir until thoroughly combined. Drizzle the prepared dough with olive oil and season with salt and pepper. Top with evenly-spaced spoonfuls of the ricotta mixture. Evenly top the pizza with the lemon zest and as much of the onion as you’d like. Bake 11 to 13 minutes, or until the crust is browned and cooked through. Remove from the oven.

Make the arugula pesto:
4 Make the arugula pesto:

While the pizza bakes, add the arugula to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until wilted and bright green. Drain thoroughly. Transfer to a strainer and rinse under cold water to stop the cooking process; hold or rest the strainer over a bowl. Using a spoon, press down on the rinsed arugula to release as much liquid as possible; discard the liquid. Transfer the arugula to a clean work surface and finely chop until it resembles a paste. In a medium bowl, combine the chopped arugula and half the Parmesan cheese. Slowly whisk in enough olive oil to create a rough paste; season with salt and pepper to taste.

Toast the pine nuts:
5 Toast the pine nuts:

Heat a small, dry pan on medium until hot. Add the pine nuts. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.

Finish & serve your dish:
6 Finish & serve your dish:

In a medium bowl, combine the pea tips and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Evenly spoon the arugula pesto over the pizza. Top with the toasted pine nuts, dressed pea tips and remaining Parmesan cheese. Slice the pizza. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the onion.

2 Prepare the dough:

Lightly oil a sheet pan. Place the dough onto the prepared sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. Carefully rub the dough into the pan to oil the bottom.

Prepare the dough:
Assemble & bake the pizza:
3 Assemble & bake the pizza:

In a medium bowl, combine the ricotta cheese and garlic paste; drizzle with olive oil and season with salt and pepper. Stir until thoroughly combined. Drizzle the prepared dough with olive oil and season with salt and pepper. Top with evenly-spaced spoonfuls of the ricotta mixture. Evenly top the pizza with the lemon zest and as much of the onion as you’d like. Bake 11 to 13 minutes, or until the crust is browned and cooked through. Remove from the oven.

4 Make the arugula pesto:

While the pizza bakes, add the arugula to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until wilted and bright green. Drain thoroughly. Transfer to a strainer and rinse under cold water to stop the cooking process; hold or rest the strainer over a bowl. Using a spoon, press down on the rinsed arugula to release as much liquid as possible; discard the liquid. Transfer the arugula to a clean work surface and finely chop until it resembles a paste. In a medium bowl, combine the chopped arugula and half the Parmesan cheese. Slowly whisk in enough olive oil to create a rough paste; season with salt and pepper to taste.

Make the arugula pesto:
Toast the pine nuts:
5 Toast the pine nuts:

Heat a small, dry pan on medium until hot. Add the pine nuts. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.

6 Finish & serve your dish:

In a medium bowl, combine the pea tips and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Evenly spoon the arugula pesto over the pizza. Top with the toasted pine nuts, dressed pea tips and remaining Parmesan cheese. Slice the pizza. Enjoy!

Finish & serve your dish: