Neapolitan Pizza Margherita

with arugula salad

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian
A note about serious food allergies

Grape tomatoes, robust marinara sauce and fresh mozzarella, 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
  • 4 oz. Grape Tomatoes
  • Info
    2 Naan Flatbreads
  • 3 fl. oz. Marinara Sauce
  • ½ oz. Balsamic Vinegar
  • 2 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    676
  • Carbohydrates
    75g
  • Fat
    31g
  • Protein
    26g
  • Sodium
    1655mg

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. Halve tomatoes.

  • Step 2 - Par-Bake the Flatbreads
    2

    Par-Bake the Flatbreads

    Place flatbreads directly on rack in hot oven and bake until slightly crisp, 6-8 minutes. Carefully, remove flatbreads from oven and place on prepared baking sheet. While flatbreads par-bake, cook shallot.

  • Step 3 - Cook the Shallot
    3

    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.

  • Step 4 - Assemble and Bake the Pizzas
    4

    Assemble and Bake the Pizzas

    Spread marinara on each flatbread. Add mozzarella halves, half the Parmesan (reserving remaining for garnish), tomatoes, shallot, a pinch of salt, 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, 5-7 minutes. Rest baked pizzas 2 minutes. While pizzas rest, make salad.

  • Step 5 - Make the Salad
    5

    Make the Salad

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

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