Pesto Potato and Cheddar Pizza

with arugula

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • Info
    1 oz. Grated Parmesan
  • Info
    2 Naan Flatbreads
  • 2 Garlic Cloves
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • Info
    2 Tbsp. Basil Pesto
  • ½ oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    812
  • Carbohydrates
    92g
  • Fat
    38g
  • Protein
    27g
  • Sodium
    1676mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet

Before You Cook

  • Step 1 - Roast the Potatoes
    1

    Roast the Potatoes

    Cut potatoes into ¼" slices. Place on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and sprinkle with Parmesan. Roast in hot oven until tender and cheese browns, 18-20 minutes. Replace foil and reserve baking sheet. White potatoes roast, par-bake flatbreads.

  • Step 2 - Par-Bake the Flatbreads
    2

    Par-Bake the Flatbreads

    Place flatbreads directly on oven rack and bake until lightly browned, 8-10 minutes. While flatbreads par-bake, prepare garlic.

  • Step 3 - Prepare the Garlic
    3

    Prepare the Garlic

    Mince garlic.

  • Step 4 - Assemble and Bake Flatbreads
    4

    Assemble and Bake Flatbreads

    Carefully top flatbreads with potatoes, garlic, and cheese. Place directly on oven rack with baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with sour cream, pesto, and arugula. Bon appétit!