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

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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)

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

  • Calories
    692
  • Carbohydrates
    71g
  • Fat
    35g
  • Protein
    25g
  • Sodium
    1430mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

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

  • Step 2 - Cook the Shallot
    2

    Cook the Shallot

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until soft and aromatic, 2-3 minutes. Remove pan from burner. While shallots cook, par-bake flatbreads.

  • Step 3 - Par-Bake the Flatbreads
    3

    Par-Bake the Flatbreads

    Place flatbreads directly on oven rack and bake until slightly crisp, 4-5 minutes. Carefully, remove from oven and place on prepared baking sheet.

  • Step 4 - Assemble and Bake the Pizzas
    4

    Assemble and Bake the Pizzas

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

  • Step 5 - Make the Salad
    5

    Make the Salad

    Thoroughly combine balsamic vinegar and 1 Tbsp. olive oil in a mixing bowl. Add arugula and toss to coat. Season with a pinch of salt and pepper. Plate dish as pictured on front of card, garnishing salad and pizzas with basil leaves, remaining Parmesan, and remaining red pepper flakes (to taste). Bon appétit!