Vegetarian that 12% heavier than the average vegetarian meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Vegetarian lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
750
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 oz Sopressa
16 oz Pizza Dough
4 oz Fresh Mozzarella Cheese
2 tbsp Tomato Paste
1 ½ tsp Calabrian Chile Paste
⅓ cup Béchamel Sauce
3 tbsp Pepper Sofrito
¼ cup Grated Parmesan Cheese
2 oz Arugula
2 tsp Honey
1 tbsp Red Wine Vinegar
1 tsp Whole Dried Oregano
2 tbsp Sliced Roasted Almonds
1 each Single-Use Aluminum Tray
How to make it
1
Take the dough out of the refrigerator. Position a rack in the center of the oven and heat to 450°F. Coat the tray evenly with 1 tablespoon olive oil. Add the dough and flip to coat. Spread to the edges using your hands, maintaining an even thickness, if it springs back, rest 5 minutes. Prick evenly with a fork. Place directly on an oven rack and bake 10 minutes. Remove from the oven (leave oven on). Carefully flip the partially baked dough and lightly press down.
2
In a bowl, combine the bechamel, tomato paste, pepper sofrito, and as much chile paste as you like; season with salt and pepper. Spread the sauce evenly on the dough, leaving a border around the edges. Top with the mozzarella (torn into small pieces) and as much sopressa as you like. Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 15-17 minutes until the cheese is melted and the crust is golden. Let stand 2 minutes.
3
Once the pizza has been baking about 10 minutes, rinse and dry the arugula. In a large bowl, whisk together the vinegar, honey, oregano, and a drizzle of olive oil; season. Add the arugula and almonds and toss to combine. Top the baked pizza with parmesan. Cut into equal-sized pieces and serve with the salad on the side.
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Menus rotate every week, so the current lineup will not last.
With Arugula Salad & Almonds makes Creamy Tomato & Mozzarella Pan Pizza one of the Vegetarian options in Blue Apron's rotating weekly lineup.
Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 24 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Take the dough out of the refrigerator. Position a rack in the center of the oven and heat to 450°F. Coat the tray evenly with 1 tablespoon olive oil. Add the dough and flip to coat. Spread to the edges using your hands, maintaining an even thickness, if it springs back, rest 5 minutes. Prick evenly with a fork. Place directly on an oven rack and bake 10 minutes. Remove from the oven (leave oven on). Carefully flip the partially baked dough and lightly press down.
In a bowl, combine the bechamel, tomato paste, pepper sofrito, and as much chile paste as you like; season with salt and pepper. Spread the sauce evenly on the dough, leaving a border around the edges. Top with the mozzarella (torn into small pieces) and as much sopressa as you like. Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 15-17 minutes until the cheese is melted and the crust is golden. Let stand 2 minutes.
Once the pizza has been baking about 10 minutes, rinse and dry the arugula. In a large bowl, whisk together the vinegar, honey, oregano, and a drizzle of olive oil; season. Add the arugula and almonds and toss to combine. Top the baked pizza with parmesan. Cut into equal-sized pieces and serve with the salad on the side.
Creamy Tomato & Mozzarella Pan Pizza is a Blue Apron meal
Which meal service offers Creamy Tomato & Mozzarella Pan Pizza?
Creamy Tomato & Mozzarella Pan Pizza is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Creamy Tomato & Mozzarella Pan Pizza italian?
Creamy Tomato & Mozzarella Pan Pizza is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Creamy Tomato & Mozzarella Pan Pizza take to prepare?
Creamy Tomato & Mozzarella Pan Pizza is made in 3 steps. Estimated active time is about 24 minutes based on the recipe instructions.
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