Meal Kit
Neapolitan Pizza Margherita
with arugula salad
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Ashlee Piper
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)
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2 Naan Flatbreads
- 4 oz. Grape Tomatoes
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3 oz. Fresh Ciliegine Mozzarella
- 2 oz. Marinara Sauce
- 2 oz. Baby Arugula
- 1 Shallot
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1 oz. Shaved Parmesan
- ½ oz. Balsamic Vinegar
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories680
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Carbohydrates72g
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Net Carbs67g
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Fat31g
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Protein26g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! Cook proteins in a large non-stick pan over medium heat. If using diced chicken, pat dry, season all over with ¼ tsp. salt and ¼ tsp. pepper. Cook, with 2 tsp. olive oil. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground pork, cook, breaking up until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. If using Italian sausage, remove sausage from casing, breaking up sausage, cook until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using Beyond Sausage, crumble into bite-sized pieces. Add sausage to hot pan, cook until warmed through, 7-9 minutes. Add proteins to flatbread as desired.
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1 Prepare the Ingredients
Peel and halve shallot. Slice into thin strips.
Halve mozzarella balls.Halve tomatoes. -
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. -
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 from burner. -
4 Assemble and Bake the Pizzas
Spread marinara on flatbreads. Top with mozzarella, 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 in hot oven until crust is lightly browned and cheese is bubbly and melted, 5-7 minutes.Rest baked pizzas, 2 minutes.While pizzas rest, make salad. -
5 Make Salad and Finish Dish
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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