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

with Kale Caesar Salad

  • Group Created with Sketch.
    Time
    55-65 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 890 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Sunny yellow tomatoes are cooked into a simple sauce for this crowd-pleasing pizza—also topped with melty mozzarella and dollops of our nutty basil pesto.

fresh
ingredients
Yellow Tomato & Basil Pesto Pizza with Kale Caesar Salad
Title
  • 1½ lbs Pizza Dough
  • ½ lb Fresh Mozzarella Cheese
  • 1 14-Ounce Can Whole Yellow Tomatoes
  • 2 cloves Garlic
  • 1 bunch Kale
  • 1 Lemon
  • ⅓ cup Basil & Cashew Pesto (Contains Pine Nuts)
  • ¼ cup Mayonnaise
  • 2 Tbsps Grated Parmesan Cheese
  • ¼ cup Pickled Peruvian Peppers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the kale:
1 Prepare the ingredients & marinate the kale:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Place the tomatoes in a bowl; gently break apart with your hands. Quarter and deseed the lemon. Remove and discard the kale stems; thinly slice the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the mayonnaise, the vinegar, half the parmesan cheese, and up to half of the garlic paste. Slowly whisk in 1 1/2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. Add the kale. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the sauce:
2 Cook the sauce:

While the kale marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Make the sauce & assemble the pizza:
3 Make the sauce & assemble the pizza:

While the kale continues to marinate, lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce and mozzarella cheese (tearing into pieces before adding). Season with salt and pepper.

Assemble & bake the pizza:
4 Assemble & bake the pizza:

Bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

Finish the salad:
5 Finish the salad:

Just before serving, to the bowl of marinated kale, add the peppers. Toss to combine; season with salt and pepper to taste. Transfer to a serving dish.

Finish the pizza & serve your dish:
6 Finish the pizza & serve your dish:

Transfer the baked pizza to a cutting board; cut into 8 equal-sized pieces. Top with spoonfuls of the pesto (stirring just before adding). Transfer to a serving dish. Garnish the pizza with the remaining parmesan cheese. 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 the ingredients & marinate the kale:
1 Prepare the ingredients & marinate the kale:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Place the tomatoes in a bowl; gently break apart with your hands. Quarter and deseed the lemon. Remove and discard the kale stems; thinly slice the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the mayonnaise, the vinegar, half the parmesan cheese, and up to half of the garlic paste. Slowly whisk in 1 1/2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. Add the kale. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Cook the sauce:

While the kale marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Cook the sauce:
Make the sauce & assemble the pizza:
3 Make the sauce & assemble the pizza:

While the kale continues to marinate, lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce and mozzarella cheese (tearing into pieces before adding). Season with salt and pepper.

4 Assemble & bake the pizza:

Bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

Assemble & bake the pizza:
Finish the salad:
5 Finish the salad:

Just before serving, to the bowl of marinated kale, add the peppers. Toss to combine; season with salt and pepper to taste. Transfer to a serving dish.

6 Finish the pizza & serve your dish:

Transfer the baked pizza to a cutting board; cut into 8 equal-sized pieces. Top with spoonfuls of the pesto (stirring just before adding). Transfer to a serving dish. Garnish the pizza with the remaining parmesan cheese. Enjoy!

Finish the pizza & serve your dish: