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What You’ll Use
Par-baked pizza crust
Sautéed mushrooms and shallot
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below to catch any drips. Remove the pizza crust from the package, but leave it on the cardboard. Scatter with the mushrooms and shallot. Drain the burrata and tear it into bite-size pieces, and arrange around the mushrooms. Lightly drizzle the burrata with olive oil and season with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the burrata is oozing and the crust is golden, 10 to 12 minutes. Toward the end of baking, in a bowl, toss about 1 cup of the arugula with 1 tablespoon lemon juice, 1 tablespoon olive oil, and a sprinkle of salt. Using a clean towel or the cardboard, transfer the pizza to a cutting board. Cut the pizza into wedges, pile the fresh arugula on top, and serve warm.
To prep the lentil stew, chop 2 cloves of garlic. In a large pot or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with a pinch of salt, and sauté until soft, 5 minutes. Add the garlic and stir until fragrant, 30 seconds.
Add 3 cups of the broth, the tomatoes, ¾ cup of the dried lentils, and 1 bay leaf. Bring to a boil, turn down to a simmer, cover, and cook until the lentils are tender, 30 minutes. Add more broth to thin the soup as necessary, and season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
To prep the lentil salad, in a saucepan over high heat, combine 1 cup of the dried lentils with 3 cups of water. Bring to a boil, turn down to a simmer, and cook until the lentils are tender, 20 to 25 minutes. Drain and season to taste with salt. Let cool, transfer to a container, and refrigerate.
To prep the pizza, cut or tear the mushrooms into florets. Slice the shallot. Mince 1 or 2 cloves of garlic. In a sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallot and sauté until softened, 3 minutes. Add the mushrooms and sauté until they release their liquid and start to brown, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt. Let cool, transfer to an airtight container, and refrigerate.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.
Contains: milk, eggs, tree nuts, wheat, soy.