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Yellow Tomato & Basil Pesto Pizza Fill 1 Created with Sketch.

with Hot Honey Cauliflower

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories

This crowd-pleasing pizza gets a sunny twist from yellow tomatoes cooked into a simple sauce with garlic, whose sweet, mellow flavor gets delicious contrast from herbaceous basil pesto dolloped on top just before serving.

Get Cooking
fresh
ingredients
Yellow Tomato & Basil Pesto Pizza with Hot Honey Cauliflower
Title
  • 22 oz Pizza Dough
  • 1 14-Ounce Can Whole Peeled Yellow Tomatoes
  • 1 head Cauliflower
  • 1 clove Garlic
  • ⅓ cup Basil Pesto
  • ½ lb Fresh Mozzarella Cheese
  • 2 oz Shredded Fontina Cheese
  • 1 Tbsp Honey
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Prepare & make the sauce:
1 Prepare & make the sauce:

Remove the dough and honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Place the tomatoes in a bowl; gently break apart with your hands. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes and garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Assemble the pizza:
2 Assemble the pizza:

While the sauce cooks, 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, evenly top the prepared dough with the sauce, mozzarella (tearing into small pieces before adding), and fontina. Season with salt and pepper. 

Prepare & roast the cauliflower:
3 Prepare & roast the cauliflower:

Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Bake the pizza & make the hot honey:
4 Bake the pizza & make the hot honey:

While the cauliflower roasts, bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes. While the pizza bakes, in a large bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the cauliflower to be. 

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

Evenly top the baked pizza with the pesto. Carefully transfer to a cutting board and cut into equal-sized pieces. Add the roasted cauliflower to the bowl of hot honey; turn to coat. Serve the finished pizza with the finished cauliflower on the side. 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 any time with a week's notice. We can't wait to cook with you!

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Prepare & make the sauce:
1 Prepare & make the sauce:

Remove the dough and honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Place the tomatoes in a bowl; gently break apart with your hands. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes and garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

2 Assemble the pizza:

While the sauce cooks, 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, evenly top the prepared dough with the sauce, mozzarella (tearing into small pieces before adding), and fontina. Season with salt and pepper. 

Assemble the pizza:
Prepare & roast the cauliflower:
3 Prepare & roast the cauliflower:

Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

4 Bake the pizza & make the hot honey:

While the cauliflower roasts, bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes. While the pizza bakes, in a large bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the cauliflower to be. 

Bake the pizza & make the hot honey:
Finish & serve your dish:
5 Finish & serve your dish:

Evenly top the baked pizza with the pesto. Carefully transfer to a cutting board and cut into equal-sized pieces. Add the roasted cauliflower to the bowl of hot honey; turn to coat. Serve the finished pizza with the finished cauliflower on the side. Enjoy!