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Fresh Mozzarella Margherita Pizza

Fresh Mozzarella Margherita Pizza

with Charred Corn and Shallots
4.0(3.4K)
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Get Up To 20 Free Meals + Free Sides for Life
: 
780 kcal
: 
24g
: 
30 minutes
:
  • Milk
  • Soy
  • Wheat
  • Mustard
  • Sulphites
  • May contain traces of allergens
  • Gluten
  • Fish
  • Soy
  • Egg
  • Sulphites
  • Tree nuts
  • Crustaceans
  • Sesame
  • Milk
  • Wheat
  • Mustard
  • Triticale
  • Peanuts

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

2 unit(s)

Flatbread

( )

113 g

Corn Kernels

1 unit(s)

Shallot

½ cup

Marinara Sauce

()

½ tbsp

Dijon Mustard

( )

56 g

Spring Mix

4 g

Chili Flakes

()

1 unit(s)

Mini Cucumber

7 g

Basil

1 tbsp

Balsamic Vinegar

( )

100 g

Bocconcini Cheese

()

4 tbsp

Oil*

0.13 tsp

Salt and Pepper*

½ tsp

Sugar*

Calories780 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate80 g
Sugar15 g
Dietary Fiber6 g
Protein24 g
Cholesterol30 mg
Sodium920 mg
Trans Fat0.3 g
Potassium900 mg
Calcium900 mg
Iron5 mg
•Baking Sheet
•Large Non-Stick Pan
•Measuring Spoons
•Large Bowl
•Whisk

TOAST NAAN
1

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!)

COOK SHALLOT & PREP
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.

CHAR CORN
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.

BROIL PIZZAS
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!)

MAKE DRESSING
5

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

FINISH AND SERVE
6

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

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