No. 315: Blue Apron Summer Corn Pizza

The Blue Apron gifts just kept giving over the weekend! We loved the chicken tortas and were excited to try this fresh and easy summer pizza.


1 pound plain pizza dough
1 8-ounce can tomato sauce
3 ounces Taleggio cheese*, diced
3 cloves garlic, minced
2 ounces arugula
1 ear of sweet corn, shucked with kernels cut off the cob
1 green bell pepper, thinly sliced in rings
3 sprigs fresh thyme, leaves plucked and roughly chopped
1/2 shallot, minced
1 tablespoon red wine vinegar
1/4 cup grated Parmesan cheese

*This was my first time trying Taleggio, which is a rich and mild Italian cheese. Fontina would be another good substitute.

To make

Preheat oven to 475 degrees.

Place two tablespoons of minced shallot and the red wine vinegar in a small bowl. Set aside.

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring, for 1-2 minutes or until garlic is golden and fragrant. Add tomato sauce and cook until thoroughly combined and warmed through, about 1-3 minutes. Remove from heat and set aside.

Lightly oil a sheet pan. On a clean, dry work surface using your hands gently stretch the pizza dough to a 1/4 inch thickness. Transfer it to the oiled sheet pan and using your hands, gently stretch the dough to the edges (or in our case, as close as you can get). Drizzle with olive oil and season with salt and pepper.

Spread the tomato sauce onto the prepared dough. Top with the bell pepper slices, corn, Taleggio and thyme leaves. Sprinkle with half the Parmesan. Bake, turning halfway through, for 16-18 minutes or until the cheese is melted and crusted is golden brown.

While the pizza bakes, add the remaining Parmesan cheese to the shallot-vinegar mixture. Season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined and in a dressing consistency.

Just before serving your warm pizza, combine the arugula and dressing in a large bowl, tossing to coat the greens. Top the baked pizza with the dressed arugula and enjoy.

The results

A picture of this pizza should be placed under the definition of 'summer' in the dictionary. These ingredients were so light and lovely, and married together in the best way. I never expected that green bell pepper and corn would go together so perfectly.

And I'm all about pre-made pizza fresh dough. Goodness it makes life simpler.

Again, no pictures. Sorry! But you can follow the link above to see it on the Blue Apron site.

Just know that we polished off this baby with no problems and loved every bite. I'll be making this again!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina