Fresh Mozzarella Margherita Pizza
with Charred Corn and Shallots
Margherita pizza is transformed with this sweet corn twist. Featuring creamy mozzarella and tomato sauce, these pizzas are total game changers!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Fresh Mozzarella
(Contains Milk)
2 unit
Naan
(Contains Egg, Milk, Gluten)
113 g
Corn Kernels
50 g
Shallot
½ cup
Marinara Sauce
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
56 g
Spring Mix
1 tsp
Chili Flakes
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
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
Utensils
Instructions
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!)
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.
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.
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!)
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.
Sprinkle the basil over the pizzas. Divide the pizzas between plates and serve the salad on the side.
