Meal Kit
Neapolitan-Style 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
- 4 oz. Marinara Sauce
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3 oz. Fresh Ciliegine Mozzarella
- 2 oz. Baby Arugula
- 1 Shallot
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1 oz. Shaved Parmesan
- 0.46 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) 2qWmAx3R
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Calories690
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Carbohydrates75g
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Net Carbs70g
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Fat31g
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Protein27g
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Sodium1690mg
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! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using steak strips, pat dry. Stir occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to pizza as desired.
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1 Prepare the Ingredients
Halve mozzarella balls.
Halve tomatoes.Peel and halve shallot. Slice into thin strips. -
2 Par-bake the Flatbreads
Place flatbreads directly on rack in hot oven and bake until slightly crisp, 6-8 minutes.
Carefully remove from oven and place on prepared baking sheet.While flatbreads 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, 2-3 minutes.Remove from burner. -
4 Assemble and Bake the Pizzas
Evenly 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.Remove from oven. Rest pizzas, 2 minutes.While pizzas rest, make salad. -
5 Make Salad and Finish Dish
Thoroughly combine vinegar, 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Add arugula and toss or gently stir to combine.
Plate dish as pictured on front of card, garnishing pizzas with remaining Parmesan and remaining red pepper flakes (to taste) and topping with salad. Bon appétit!
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