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Whole Wheat Pizza Fill 1 Created with Sketch.

Topped with Arugula Salad

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

After trying this homemade pizza with healthier, whole wheat dough and high quality toppings, you can forget the local delivery place. Peppery, fresh arugula salad would usually make a great side dish, but it’s even better when placed on top, just like they do in Italy. Try your luck at stretching the dough on the backs of your hands and tossing it in the air—it’s fun and makes the crust extra thin.

fresh
ingredients
Whole Wheat Pizza Topped with Arugula Salad
Title
  • 2 oz Black Olives
  • 3 cloves Garlic
  • 1 Red Onion
  • 8 oz Fresh Mozzarella
  • 1 14-Ounce Can Tomato Puree
  • ¼ cup Semolina Flour
  • 1 lb Whole Wheat Pizza Dough
  • 2 tsps Dijon Mustard
  • 2 Tbsps Red Wine Vinegar
  • 4 oz Arugula
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 500°F. Pit the olives by smashing them with the side of a knife. Peel and thinly slice the garlic. Peel the onion; thinly slice half of it and small dice the other half. Slice the mozzarella cheese.
Make the sauce:
2 Make the sauce:
In a medium pot, heat some olive oil on medium-high until hot. Add the diced onion and garlic; cook 1 to 2 minutes, or until softened, stirring. Add the tomato puree, and bring to a simmer. Reduce the heat to medium-low and simmer 5 minutes, or until thickened. Season with salt and pepper to taste.
Stretch the dough:
3 Stretch the dough:
Evenly dust a large baking sheet with all of the semolina flour. Place the dough on the baking sheet and stretch it to the edges, being careful not to tear the dough.
Place the toppings on the pizza & bake:
4 Place the toppings on the pizza & bake:
Drizzle a little olive oil over the dough. Spoon a layer of sauce on the dough. (You may have extra sauce.) Top with the mozzarella, olives, and sliced onion. Season with pepper. Bake the pizza about 10 to 15 minutes, or until the dough is browned and cooked through.
Make the arugula salad:
5 Make the arugula salad:
While the pizza bakes, in a small bowl, combine the mustard and red wine vinegar. Slowly whisk in some olive oil until it resembles a dressing. Season with salt and pepper to taste. Just before serving, add the arugula to a large bowl, drizzle it with a little dressing, and toss to coat. (You may have extra dressing.)
Finish the pizza and serve:
6 Finish the pizza and serve:
When the pizza is done, top it with the arugula salad and serve. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 500°F. Pit the olives by smashing them with the side of a knife. Peel and thinly slice the garlic. Peel the onion; thinly slice half of it and small dice the other half. Slice the mozzarella cheese.
2 Make the sauce:
In a medium pot, heat some olive oil on medium-high until hot. Add the diced onion and garlic; cook 1 to 2 minutes, or until softened, stirring. Add the tomato puree, and bring to a simmer. Reduce the heat to medium-low and simmer 5 minutes, or until thickened. Season with salt and pepper to taste.
Make the sauce:
Stretch the dough:
3 Stretch the dough:
Evenly dust a large baking sheet with all of the semolina flour. Place the dough on the baking sheet and stretch it to the edges, being careful not to tear the dough.
4 Place the toppings on the pizza & bake:
Drizzle a little olive oil over the dough. Spoon a layer of sauce on the dough. (You may have extra sauce.) Top with the mozzarella, olives, and sliced onion. Season with pepper. Bake the pizza about 10 to 15 minutes, or until the dough is browned and cooked through.
Place the toppings on the pizza & bake:
Make the arugula salad:
5 Make the arugula salad:
While the pizza bakes, in a small bowl, combine the mustard and red wine vinegar. Slowly whisk in some olive oil until it resembles a dressing. Season with salt and pepper to taste. Just before serving, add the arugula to a large bowl, drizzle it with a little dressing, and toss to coat. (You may have extra dressing.)
6 Finish the pizza and serve:
When the pizza is done, top it with the arugula salad and serve. Enjoy!
Finish the pizza and serve: