Neapolitan Pizza Margherita

with arugula salad and basil

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

Heirloom cherry tomatoes, robust marinara sauce, fresh mozzarella, and bright basil, baked until irresistibly melty and crisp, make this pizza a real treat. Balsamic dressed arugula serves as an additional topping and/or a side salad. Bonus!

In Your Box (serves 2)

  • 1 Shallot
  • 4½ oz. Heirloom Cherry Tomatoes
  • ¼ oz. Basil
  • 2 Naan Flatbreads
  • 3 fl. oz. Marinara Sauce
  • 6 oz. Mozzarella Slices
  • 1 oz. Shaved Parmesan
  • ¼ tsp. Red Pepper Flakes
  • ½ fl. oz. Balsamic Vinegar
  • 2 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    625
  • Carbohydrates
    43g
  • Fat
    31g
  • Protein
    37g
  • Sodium
    1136mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Neapolitan Pizza Margherita with arugula salad and basil
    1

    Prepare the Ingredients

    Peel and halve shallot. Slice into thin strips. Halve cherry tomatoes. Stem basil.

  • Neapolitan Pizza Margherita with arugula salad and basil
    2

    Cook the Shallot

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add shallot strips to hot pan and cook until soft and aromatic, 2-3 minutes. Remove pan from burner.

  • Neapolitan Pizza Margherita with arugula salad and basil
    3

    Par-Bake the Flatbreads

    Place flatbreads directly on oven rack and bake until slightly crisp, 5 minutes. Remove from oven and place on prepared baking sheet.

  • Neapolitan Pizza Margherita with arugula salad and basil
    4

    Assemble and Bake the Pizzas

    Spread marinara on each flatbread. Top with mozzarella slices and half the Parmesan (reserving remaining for garnish). Add tomatoes, shallot strips, and a pinch of red pepper flakes (to taste). Bake until crust is lightly browned and cheese is bubbly and melted, 13-16 minutes. Rest pizzas 2 minutes. While pizzas bake, make salad.

  • Neapolitan Pizza Margherita with arugula salad and basil
    5

    Make the Salad

    Whisk balsamic vinegar and 1 Tbsp. olive oil in a medium mixing bowl. Add arugula and toss to coat. Season with a pinch of salt and pepper. Plate dish as pictured and garnish salad and pizzas with fresh basil leaves, remaining Parmesan, and remaining red pepper flakes (to taste).