Meal Kit
Rosemary-Potato Wood-Fired Pizza
With Chopped Salad
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Jimmy Madla
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)
- 1 English Cucumber
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10 oz. Shredded Mozzarella
- 1 Romaine Heart
- 6 oz. Yukon Potatoes
- 5 oz. Grape Tomatoes
- 1 Shallot
- ⅓ fl. oz. Red Wine Vinegar
- 1 tsp. Sugar
- 1 tsp. Dried Oregano
- 1 Rosemary Sprigs
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2 Italian Wood-Fired Pizza Crusts
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) DOLJoLP8
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Calories840
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Carbohydrates80g
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Net Carbs75g
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Fat33g
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Protein54g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
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
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1 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 1/4" dice. Mince shallot. Scrub and cut potatoes into 1/2" dice. Stem and reserve two tops of rosemary for garnish. Mince remaining rosemary and divide into two piles. Roughly chop romaine lettuce.
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2 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.
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3 Mix Tomatoes and Shallots
Place minced shallots, red wine vinegar, 1 1/2 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 1/2 cup of mixture for topping the pizzas, leaving the remaining tomato mixture in the bowl to make the salad.
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4 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.
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5 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.
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6 Plate the Dish
Place the pizzas on plates and garnish with reserved rosemary sprig tops and the reserved 1/2 cup of tomato-oregano-shallot mixture. Portion the salad into bowls and serve immediately.
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