Rosemary-Potato Wood-Fired Pizza

With Chopped Salad

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

If you are new to pizzas without tomato sauce, or 'white' pizzas, prepare to expand your pizza repertoire. A spin on a classic Roman delicacy, our wood-fired pizza crusts are topped with buttery Yukon gold potatoes, herbaceous rosemary, and creamy mozzarella. A simple Italian chopped salad completes this meal with a bright, refreshing crunch.

In Your Box (serves 2)

  • 5 oz. Grape Tomatoes
  • 1 English Cucumber
  • 1 Shallot
  • 6 oz. Yukon Potatoes
  • 1 Rosemary Sprigs
  • 1 Romaine Heart
  • ⅓ fl. oz. Red Wine Vinegar
  • 1 tsp. Sugar
  • Info
    2 Italian Wood-Fired Pizza Crusts
  • Info
    10 oz. Shredded Mozzarella
  • 1 tsp. Dried Oregano
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Colander
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 400 degrees. Prepare a baking sheet with foil. Place a small pot filled with lightly salted water over high heat. Rinse all produce. Halve grape tomatoes. Peel, remove seeds, and cut cucumber into ¼" dice. Mince shallot. Scrub and cut potatoes into ½" dice. Stem and reserve two tops of rosemary for garnish. Mince remaining rosemary and divide into two piles. Roughly chop romaine lettuce.

  • Step 2 - Cook the Potatoes

    Cook the Potatoes

    Add diced potatoes to the pot of boiling water and cook for 12-14 minutes, or until potatoes are tender. Strain in a colander, return to pot, and season with half of the minced rosemary, salt, and pepper. Set aside, and let cool slightly while you do the next step.

  • Step 3 - Mix Tomatoes and Shallots

    Mix Tomatoes and Shallots

    Place minced shallots, red wine vinegar, 1 ½ Tbsp. olive oil, sugar, dried oregano, and grape tomatoes in a mixing bowl and season with a pinch of salt and pepper. Mix and reserve ½ cup of mixture for topping the pizzas, leaving the remaining tomato mixture in the bowl to make the salad.

  • Step 4 - Prepare and Bake the Pizza

    Prepare and Bake the Pizza

    Place two pizza crusts on the prepared baking sheet. Spread mozzarella cheese evenly over the crusts. Sprinkle remaining minced rosemary over the cheese (to taste). Spread cooked potato over the cheese. Bake for 10-12 minutes, or until the cheese begins to bubble.

  • Step 5 - Prepare the Chopped Salad

    Prepare the Chopped Salad

    Mix the cucumbers and romaine in the bowl containing the tomatoes and shallots, tossing to combine. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place the pizzas on plates and garnish with reserved rosemary sprig tops and the reserved ½ cup of tomato-oregano-shallot mixture. Portion the salad into bowls and serve immediately.