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!


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

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

125 g

Fresh Mozzarella


2 unit

Naan Bread

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

113 g

Corn Kernels

50 g


½ cup

Marinara Sauce

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

56 g

Spring Mix

1 tsp

Chili Flakes


1 tbsp

Balsamic Vinegar


7 g


66 g

Mini Cucumber

Not included in your delivery

½ tsp


4 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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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.