Yellow Tomato & Fontina Pizza with Cucumber & Romaine Salad

Yellow Tomato & Fontina Pizza

with Cucumber & Romaine Salad

55 MIN
4 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.
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.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
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

Sweet and tangy, yellow tomatoes make for a delicious, gorgeous base for the toppings on this pizza. We're pairing two types of cheese—mozzarella and fontina—with briny Kalamata olives and tender sautéed spinach. For drizzling on top, we're also making a chile oil, simply by infusing olive oil with red pepper flakes. Our side salad gets a lift from a bright dressing of creamy fromage blanc (a type of fresh cheese) and shallot mellowed by the juice of a pixie mandarin—an especially sweet variety that reaches peak flavor in spring.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
fresh
ingredients
Yellow Tomato & Fontina Pizza with Cucumber & Romaine Salad
Title

Yellow Tomato & Fontina Pizza

Prepare the ingredients:
How To: Wash Lettuce
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Drain the tomatoes and discard the liquid. Place the tomatoes in a bowl; gently break apart with your hands. Season with salt and pepper. Small dice the fontina cheese (discarding any rind). Tear the mozzarella cheese into bite-sized pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Cut off and discard the root ends of the romaine; roughly chop the leaves. Thinly slice the cucumber into rounds. Halve the mandarin and squeeze the juice into a bowl. Peel the shallot and mince to get 2 tablespoons (you may have extra). Place in the bowl with the mandarin juice.

2 Cook & drain the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.

Cook & drain the spinach:
Prepare the dough & assemble the pizza:
How To: Roll Pizza Dough
3 Prepare the dough & assemble the pizza:

Lightly oil a sheet pan. On a clean, dry 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 to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil. Evenly spread the seasoned tomatoes onto the prepared dough, leaving a 1-inch border around the edges. Evenly top with the fontina cheese, mozzarella cheese, drained spinach and olives; season with salt and pepper.

4 Bake the pizza:

Bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese has melted and the crust is lightly browned. Remove from the oven and let stand for at least 2 minutes. Transfer to a serving dish. Season with salt and pepper.

Bake the pizza:
Make the chile oil:
5 Make the chile oil:

While the pizza bakes, place the red pepper flakes in a bowl; add 1 tablespoon of olive oil and stir to combine. Season with salt and pepper. Set aside in a warm place.

6 Make the salad & serve your dish:

While the pizza continues to bake, to make the dressing, add the fromage blanc to the shallot-mandarin juice mixture. Slowly stir in 2 teaspoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, in a large bowl, combine the romaine and cucumber; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish. Drizzle the baked pizza with as much of the chile oil as you'd like, depending on how spicy you'd like the dish to be. Serve the pizza with the salad on the side. Enjoy!

Make the salad & serve your dish:
How To: Dress a Salad
Browse Steps
1 of 6