Blue Apron’s Smokes Mozzarella & Cabbage Pizza with Side Salad
Cook Time: 30-40min     Makes 3 Servings     Est, 690 cal/serving













1 Pound Plain Pizza Dough
7 Ounces Smoked Mozzarella 4 Cloves Garlic
1 Gala Apple
1 Pound Green Cabbage
1 Romaine Heart
1 Bunch Parsley
1 Tablespoon Capers
1 Tablespoon Apple Cider Vinegar
1⁄4 Teaspoon Crushed Red Pepper Flakes


1 Prep ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the garlic. Small dice the cheese. Cut off and discard the root end of the romaine; halve the leaves crosswise. Core and thinly slice the apple. Pick the parsley leaves off the stems; discard the stems.


2 Cook the cabbage:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and garlic; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until softened. Add the capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Remove from heat; season with salt and pepper to taste.


3 Prep dough:
While the cabbage cooks, lightly oil a large sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1⁄4-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. 


4 Assemble & bake the pizza:
Evenly top the prepared dough with the cooked cabbage and cheese, leaving a 1-inch border around the edges. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.


5 Make the vinaigrette:
While the pizza bakes, place the vinegar in a small bowl. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper to taste.


6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the romaine and apple; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra). Toss to combine and season with salt and pepper to taste. Garnish the pizza with the parsley and a drizzle of olive oil. Divide 2⁄3 of the baked pizza and salad between 2 dishes (you will have extra). Enjoy!

Happy Cooking! XO

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