Vegetarian that 17% lighter than the average vegetarian meal.
Lightness3/5
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
560
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
16 oz Pizza Dough
4 oz Mushrooms
1 each Shallot
2 tsp Honey
2 clove Garlic
¼ tsp Crushed Red Pepper Flakes
⅓ cup Béchamel Sauce
4 oz Fresh Mozzarella Cheese
1 bunch Chives
How to make it
1
Take the dough out of the refrigerator. Position a rack in the center of the oven and heat to 475°F. Rinse and dry all produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the shallot. Peel and roughly chop 2 garlic cloves. Thinly slice the chives. In a bowl, combine the bechamel and mozzarella (torn into small pieces); season with salt and pepper.
2
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the mushrooms in an even layer and cook undisturbed 3-4 minutes until lightly browned. Add the sliced shallot. Cook stirring occasionally 2-3 minutes until slightly softened. Add the garlic; season. Cook stirring occasionally 1-2 minutes until softened. Remove from heat.
3
Lightly oil a sheet pan. Stretch the dough by hand to about 1/4-inch thick. Transfer to the pan and shape toward the edges in an even thickness, rest 5 minutes if it springs back. Prick the surface all over with a fork. Leaving a 1-inch border, top evenly with the bechamel-cheese mixture, cooked vegetables, and a drizzle of olive oil; season. Bake, rotating halfway through, 17-22 minutes until the edges are lightly browned and the cheese is melted. Let stand 2 minutes.
4
In a bowl, combine the honey, 1/4 teaspoon warm water, and as much red pepper flake as you like. Transfer the pizza to a cutting board. Top with the hot honey and sliced chives. Cut into equal-sized pieces.
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Blue Apron puts Mushroom & Shallot White Pizza with with Hot Honey on the menu as a Vegetarian dish that holds up on a weeknight without asking much of the cook.
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: 32 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 475°F. Rinse and dry all produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the shallot. Peel and roughly chop 2 garlic cloves. Thinly slice the chives. In a bowl, combine the bechamel and mozzarella (torn into small pieces); season with salt and pepper.
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the mushrooms in an even layer and cook undisturbed 3-4 minutes until lightly browned. Add the sliced shallot. Cook stirring occasionally 2-3 minutes until slightly softened. Add the garlic; season. Cook stirring occasionally 1-2 minutes until softened. Remove from heat.
Lightly oil a sheet pan. Stretch the dough by hand to about 1/4-inch thick. Transfer to the pan and shape toward the edges in an even thickness, rest 5 minutes if it springs back. Prick the surface all over with a fork. Leaving a 1-inch border, top evenly with the bechamel-cheese mixture, cooked vegetables, and a drizzle of olive oil; season. Bake, rotating halfway through, 17-22 minutes until the edges are lightly browned and the cheese is melted. Let stand 2 minutes.
In a bowl, combine the honey, 1/4 teaspoon warm water, and as much red pepper flake as you like. Transfer the pizza to a cutting board. Top with the hot honey and sliced chives. Cut into equal-sized pieces.
Mushroom & Shallot White Pizza is a Blue Apron meal
Which meal service offers Mushroom & Shallot White Pizza?
Mushroom & Shallot White 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 Mushroom & Shallot White Pizza italian?
Mushroom & Shallot White 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 Mushroom & Shallot White Pizza take to prepare?
Mushroom & Shallot White Pizza is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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