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Fresh Mozzarella Margherita Pizza

Fresh Mozzarella Margherita Pizza

with Charred Corn and Shallots

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Margherita pizza is transformed with this sweet corn twist. Featuring creamy mozzarella and tomato sauce, these pizzas are total game changers!

Tags:Veggie
Allergens:Milk/LaitEgg/OeufWheat/BléMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

2 unit

Naan Bread

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

113 g

Corn Kernels

50 g

Shallot

½ cup

Marinara Sauce

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

56 g

Spring Mix

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

7 g

Basil

66 g

Mini Cucumber

Not included in your delivery

½ tsp

Sugar*

4 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3305 kJ
Calories790 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber6 g
Protein7 g
Cholesterol35 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high.Wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Arrange naan on a baking sheet. Toast, in the middle of the oven, until golden-brown, 2-3 min per side. (TIP: Keep an eye on naan so that it does not burn!) (NOTE: Toast naan in two batches for 4 ppl!)

2

While naans toast, peel, then cut the shallots into 1/8-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the shallots. Cook, stirring often, until softened, 3-4 min. While the shallots cook, cut the mozzarella into 1/4-inch slices. Season with salt and pepper. Cut the cucumbers in half, lengthwise, then into 1/2-inch thick half moons.

3

When shallots are done, transfer to a plate and set aside. Increase heat to medium-high, add 1 tbsp oil (dbl for 4 ppl), then the corn. Cover and cook, stirring once halfway through cooking, until dark golden-brown, 4-6 min.

4

Flip the toasted naan, then spread the marinara over toasted sides. Top with the mozzarella slices, charred corn, shallots and 1/2 tsp chili flakes. (NOTE: Reference Heat Guide.) Broil, in the middle of the oven, until toppings are warmed through, 3-4 min. (NOTE: Use two baking sheets for 4 ppl, and broil in batches!)

5

While pizzas broil, thinly slice the basil leaves. Whisk together the mustard, vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add the spring mix and cucumbers. Toss together.

6

Sprinkle the basil over the pizzas. Divide the pizzas between plates and serve the salad on the side.