Mini rosemary-potato pizzas with fresh mozzarella and arugula

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mini rosemary-potato pizzas with fresh mozzarella and arugula

Vegetarian, Family-Friendly, Soy-Free

2 Servings, 600 Calories/Serving

30 – 45 Minutes

Better than the pizzas from your corner shop, these rustic flatbreads are studded with pan-roasted potatoes, savory maitake mushrooms, and creamy fresh mozzarella.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 to 4 organic shallots
  • 3½ ounces organic maitake or other specialty mushrooms
  • 1 or 2 cloves organic peeled fresh garlic
  • 6 ounces organic fingerling potatoes
  • 2 sprigs organic fresh rosemary
  • ½ pound fresh mozzarella
  • 4 round whole grain lavash flatbreads
  • 1 teaspoon red chile flakes (optional)
  • 3 ounces organic baby arugula or other leafy greens

Ingredient IQ

A favorite way to add heat to most any dish, chile flakes tend to contain every part of the dried chile: skin, seeds, and ribs (the hottest part because they hold the most capsaicin). Red chile flakes are most often made from crushed dried cayenne chiles, though you can sometimes find them made from ancho and árbol chiles as well. Heat and color can vary widely depending on the brand.

Nutrition per serving

Calories: 600, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 18g (90% DV), Cholesterol: 80mg (27% DV), Sodium: 530mg (22% DV), Carbohydrates: 58g (19% DV), Total Sugars: 5g, 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the shallots and mushrooms

Heat the oven to 400°F.
  • Peel and thinly slice enough shallots to measure ½ cup [1 cup].
  • Trim the stem ends from the maitake mushrooms; cut the mushrooms in half lengthwise, then lengthwise into ¼-inch slices.
  • 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 [3 to 4 tsp] oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until starting to caramelize, 2 to 3 minutes. Add the mushrooms, season with salt and pepper, 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 1 minute. Transfer to a plate to cool. Do not clean the pan.
While the shallots and mushrooms cook, prepare the potatoes and rosemary.

2

Prep and cook the potatoes

  • Thinly slice the potatoes lengthwise.
  • Strip the rosemary leaves from the stems and finely chop enough to measure 2 teaspoons [4 tsp]. Finely chop any remaining rosemary for garnish.
In a medium bowl, toss together the potatoes and rosemary and season generously with salt and pepper. In the same pan used for the shallots and mushrooms, warm 1 tablespoon [2 TBL] 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 cook, prepare the mozzarella and toast the flatbreads.

3

Toast the flatbreads; bake the pizzas

  • Tear the mozzarella into 1-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.
While the flatbreads toast, prepare the arugula.

4

Dress the arugula

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.

Serve

Transfer the pizzas to individual plates and garnish with any remaining rosemary. Serve any remaining arugula on the side.

Kids Can!

  • Measure the shallots and garlic.
  • Strip the rosemary leaves.
  • Tear the mozzarella.
  • Brush the flatbreads with oil.
  • Toss the arugula.

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