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Boursin-Mixed Mushroom Pizza

Boursin-Mixed Mushroom Pizza

with Spinach and Arugula Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1200 kcal
Protein
: 
43g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Sulphites
  • Mustard
  • Sesame
  • Sulphites
  • Barley
  • Egg
  • Milk
  • Soy
  • May contain traces of allergens
  • Wheat
  • Peanuts
  • Tree nuts
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Pizza Dough

(Contains: Wheat May be present: Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

200 g

Mixed Mushrooms

1 cup

White Cheddar Cheese, shredded

(Contains: Milk)

56 g

Arugula and Spinach Mix

1 g

Truffle Sea Salt

(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Shallot

150 g

Boursin Garlic and Fine Herbs Cheese

(Contains: Milk May be present: Tree nuts)

7 g

Basil

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

Not included in your delivery

2 tbsp

Butter*

¼ tsp

Sugar*

1.33 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ cup

Milk*

Calories1200 kcal
Fat76 g
Saturated Fat42 g
Carbohydrate154 g
Sugar17 g
Dietary Fiber5 g
Protein43 g
Cholesterol175 mg
Sodium2010 mg
Trans Fat2.5 g
Potassium850 mg
Calcium650 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Stretch dough
1
  • Before starting, remove dough and Boursin from the fridge and rest in a warm spot for 20 min.
  • Preheat the oven to 450˚F. Wash and dry all produce.
  • Drizzle 1 tsp oil over dough. (NOTE: For 4 servings, drizzle 1 tsp oil over top of each piece of dough.)
  • With oiled hands, stretch dough into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
  • Let dough rest in a warm place while you prep remaining ingredients.
Prep
2
  • Meanwhile, cut or tear oyster mushrooms into 1/2-inch strips.
  • Thinly slice remaining mushrooms.
  • Peel, then finely chop shallot.
Cook mushrooms
3
  • Heat a large non-stick pan over medium-high (use high for 4 servings).
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add mushrooms and shallots. Cook for 5-8 min, stirring occasionally, until golden.
  • Remove from heat, then stir in half the vinegar and half the truffle salt. Season with pepper.
Assemble and bake pizza
4
  • With oiled hands, stretch dough again into a large 10 x 15 oval. (NOTE: The dough should now hold its shape.)
  • Spread Boursin over top of dough. Sprinkle cheddar over top.
  • Top with mushrooms. 
  • Bake pizza in the middle of the oven for 16-22 min, until golden and crisp. (NOTE: For 4 servings, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
Finish and serve
5
  • Meanwhile, tear basil leaves. 
  • In a large bowl, combine remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
  • Add arugula and spinach mix and basil. Season with salt and pepper. Just before serving, toss to combine. 
  • Cut pizza into slices, then sprinkle as much salad and remaining truffle salt over top as you like.
  • Divide pizza between plates. Serve salad alongside.
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