In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mini rosemary-potato pizzas with fresh mozzarella and mushrooms
Mediterranean, Vegetarian, Family-Friendly, Lean & Clean, Soy-Free
2 Servings, 580 Calories/Serving
Topped with pan-roasted potatoes, savory mushrooms, and creamy fresh mozzarella, these rustic flatbreads rival what you’d get from your corner pizza joint.
In your bag
- 1 organic red onion
- 3 ounces organic cremini or other button mushrooms
- 1 or 2 cloves organic peeled fresh garlic
- 6 ounces organic fingerling or other small waxy potatoes
- 2 sprigs organic fresh rosemary
- ¼ pound fresh mozzarella
- 4 Atoria’s Family Bakery round whole grain lavash flatbreads
- 1 teaspoon red chile flakes (optional)
- 3 ounces organic baby arugula or other leafy greens
Calories: 580, Protein: 21g (42% DV), Fiber: 7g (28% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 10g (50% DV), Cholesterol: 40mg (13% DV), Sodium: 370mg (15% DV), Carbohydrates: 65g (22% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the onion and mushrooms
Heat the oven to 400°F.
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
- Thinly slice the mushrooms.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 3 to 4 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned and softened, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a plate. Wipe out the pan. While the onion and mushrooms are cooking, prepare the potatoes and rosemary.
Prep and cook the potatoes
- Scrub the potatoes; thinly slice the potatoes lengthwise.
- Strip the rosemary leaves from the stems and coarsely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining rosemary for another use.
In a medium bowl, toss together the potatoes and rosemary and season generously with salt and pepper. In the same pan used for the onion and mushrooms, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the potatoes in a single layer and cook, turning once, until starting to soften, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. While the potatoes are cooking, prepare the mozzarella and toast the flatbreads.
Toast the flatbreads; bake the pizzas
- Tear the mozzarella into ½-inch pieces.
On a sheet pan, place the flatbreads side by side and brush the tops lightly with oil. Bake until lightly toasted, 1 to 2 minutes. Remove from the oven.
Arrange the potatoes in an even layer on the flatbreads. Top with the mushroom mixture, dot with the mozzarella, and sprinkle with as many chile flakes as you like. Bake until the flatbreads are crisp, the potatoes are lightly browned, and the mozzarella is melted, 8 to 10 minutes. When the flatbreads are almost done, prepare the arugula.
Dress the arugula; finish the pizzas
In a medium bowl, toss the arugula with 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper. Transfer the pizzas to a cutting board, top with the arugula, and cut into wedges, if desired.
Transfer the pizzas to individual plates and serve any remaining arugula on the side.
- Press the garlic (if you have a press).
- Measure the onion, garlic, and rosemary.
- Tear the mozzarella.
- Brush the flatbreads with oil.
- Toss the arugula with oil and season.