Pizza Sofia with prosciutto and arugula

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

Pizza Sofia with prosciutto and arugula

Pizza Sofia with prosciutto and arugula

Soy-Free, Protein Plus

2 Servings, 720 Calories/Serving

20 Minutes

Awards season is underway in Hollywood, and we’re celebrating all month long with recipes from iconic filmmaker Francis Ford Coppola. Act I: this pizza (which doubles as a starter) is inspired by his Sonoma County restaurant, Rustic. It’s named in honor of his daughter, filmmaker Sofia Coppola. Its sophistication and elegance remind us of her award-winning films, which include Lost in Translation and The Virgin Suicides. In our take, we’ve added cannellini beans for leaner protein, plus our housemade pizza sauce, which has extra umami from a hit of tomato paste.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • ¼ pound fresh mozzarella
  • ½ cup cooked cannellini beans
  • 2 whole wheat lavash flatbreads
  • Sunbasket pizza sauce (diced tomatoes - olive oil - tomato paste - salt)
  • 3 ounces sliced prosciutto
  • ¼ pound baby arugula
  • 1 lemon
  • 2 tablespoons grated Parmesan

Nutrition per serving

Calories 720, Total Fat 44g (56% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 2060mg (90% DV), Total Carb. 50g (18% DV), Fiber 9g (32% DV), Protein 34g
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, Sesame.

Instructions

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

Wash produce before use

1

Assemble the pizzas

Heat the oven to 400ºF.
  • Cut the mozzarella into ¼-inch-thick slices.
  • Rinse the cannellini beans.
On a sheet pan, place the lavash side by side. Brush with oil and spoon on the pizza sauce in an even layer, leaving a ½-inch border around the edges. Top the lavash with the prosciutto, mozzarella, cannellini beans, and two-thirds of the arugula (set aside the last third for the salad). Sprinkle with 1 to 2 tablespoons oil and season with pepper.

2

Bake the pizzas

Bake until the crust is crisp, the cheese is melted, and the arugula is wilted, 12 to 15 minutes. Transfer the pizzas to a cutting board and cut into squares.
While the pizzas cook, prepare the salad.

3

Make the salad

  • Juice the lemon.
In a medium bowl, combine the remaining arugula, 1 tablespoon lemon juice, 1 tablespoon oil, and Parmesan. Season with salt and pepper and toss to coat.

Serve

Transfer the pizza squares to individual plates. Serve the salad on top of the pizzas or on the side.
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