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Summer Squash & Mozzarella Focaccia Pizza Fill 1 Created with Sketch.

with Cucumber, Radish & Romaine Salad

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This delicious pizza showcases refreshing, late-season summer squash (yours may be a green zucchini or a yellow squash!), among our favorite veggies. We’re sautéing ours before adding it to the pizza, which concentrates its flavor, leaving a perfectly tender complement for melted mozzarella cheese and an aromatic tomato sauce. And instead of pizza dough, we’re using focaccia as our base, which crisps up beautifully in the oven (and makes for easy slicing!). A crunchy, lemony romaine salad on the side completes the meal.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the bread. Peel and small dice the onion. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Medium dice the squash. Quarter and deseed the lemon. Cut off and discard the root end of the romaine; roughly chop the leaves. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds.

Make the sauce:
2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and ⅓ of the garlic paste; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly reduced in volume. Remove from heat. Stir in the oregano; season with salt and pepper to taste. Transfer to a large bowl. Rinse and wipe out the pan.

Cook the squash:
3 Cook the squash:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add half the remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

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

Place the bread on a sheet pan, cut sides up; generously drizzle with olive oil. Evenly top with as much of the sauce as you’d like (you may have extra sauce). Top with the cooked squash and mozzarella cheese (tearing into small pieces before adding); season with salt and pepper. Bake 16 to 18 minutes, or until the cheese is lightly browned and melted. Remove from the oven and let stand for 2 minutes before cutting.

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
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the bread. Peel and small dice the onion. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Medium dice the squash. Quarter and deseed the lemon. Cut off and discard the root end of the romaine; roughly chop the leaves. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and ⅓ of the garlic paste; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly reduced in volume. Remove from heat. Stir in the oregano; season with salt and pepper to taste. Transfer to a large bowl. Rinse and wipe out the pan.

Make the sauce:
Cook the squash:
3 Cook the squash:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add half the remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

4 Assemble & bake the pizza:

Place the bread on a sheet pan, cut sides up; generously drizzle with olive oil. Evenly top with as much of the sauce as you’d like (you may have extra sauce). Top with the cooked squash and mozzarella cheese (tearing into small pieces before adding); season with salt and pepper. Bake 16 to 18 minutes, or until the cheese is lightly browned and melted. Remove from the oven and let stand for 2 minutes before cutting.

Assemble & bake the pizza:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the romaine, cucumber and radishes; season with salt and pepper. Add enough of the vinaigrette to coat (you may have extra vinaigrette). Toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked pizza with the remaining Parmesan cheese; cut into 12 pieces and transfer to a serving dish. Serve with the salad and any remaining sauce on the side. Enjoy!