Meal Kit

Pizza Bianca

with zucchini ribbons and rosemary

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts (Pine Nuts), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

What is a pizza? That may not sound like a deep philosophical and existential query, but hang on to your Plato here: Pizza is topped with tomato sauce and cheese, right? That's what it is. Well, what if we told you everything you know about pizza is wrong? A pizza with a creamy white sauce of wine, Parmesan, and rosemary is still a pizza. Wild. And the toppings you thought of as “pizza toppings” are just shadows on the wall. Here, we give you zucchini ribbons and crunchy pine nuts. And tomatoes just to keep you confused. Question everything. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    1 oz. Grated Parmesan
  • ¼ tsp. Red Pepper Flakes
  • 1 Zucchini
  • 1 Rosemary Sprig
  • 4 oz. Grape Tomatoes
  • Info
    2 Naan Flatbreads
  • Info
    ¼ oz. Pine Nuts
  • 1 oz. White Cooking Wine
  • Info
    4 oz. Light Cream

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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

  • Meatlovers! Cook proteins in a large non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken, pat dry and season with a pinch of salt and pepper. Stir occasionally until chicken reaches a minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using Impossible Burger, break up burger until heated through, 7-9 minutes. Add to pizza as desired.

  1. 1

    Prepare the Ingredients

    Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain.

    Combine zucchini ribbons and a pinch of salt in a mixing bowl. Set aside at least 10 minutes.

    While zucchini sits, stem and mince rosemary.

    Slice tomatoes into thin rounds.

    Mince garlic.

  2. 2

    Par-Bake Flatbreads and Toast Pine Nuts

    Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.

    While flatbreads par-bake, heat a small non-stick pan over medium heat. Add pine nuts to dry, hot pan. Stir often until aromatic and lightly toasted, 1-3 minutes.

    Once toasted, immediately transfer pine nuts to a plate. Wipe pan clean and reserve.

  3. 3

    Make the Sauce

    Return pan used to toast pine nuts to medium heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for tomatoes) to hot pan. Stir constantly until aromatic, 30-60 seconds.

    Add wine and cook until liquid is reduced by half, 1-2 minutes.

    Stir in cream, rosemary, half the red pepper flakes (use less if spice-averse), and half the Parmesan (reserve remaining of both for topping pizza). Bring to a boil. Once boiling, stir occasionally until slightly thickened, 1-2 minutes.

    Remove from burner and season with a pinch of salt.

  4. 4

    Bake the Pizzas

    Remove zucchini ribbons from bowl and pat dry. Reserve ribbon bowl; no need to wipe clean.

    Place par-baked flatbreads on a clean work surface. Top both evenly with sauce, then zucchini ribbons, remaining Parmesan, and remaining red pepper flakes (to taste).

    Place pizzas directly on oven rack, with prepared baking sheet on rack below to catch any drips. If you prefer a chewier crust, cook pizzas on baking sheet. Bake until crust is browned and cheese melts, 5-7 minutes.

    Rest baked pizzas at least 3 minutes.

    While pizzas bake, marinate tomatoes.

  5. 5

    Finish the Dish

    In mixing bowl used for zucchini ribbons, combine tomatoes, remaining garlic (to taste), and a pinch of salt and pepper.

    Plate dish as pictured on front of card, topping with marinated tomatoes (discarding excess tomato liquid) and pine nuts. Bon appétit!

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