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A simple sauce, fresh mozz, and sweet basil are all it takes to make a stunning pie. The pros have already stretched the crust for you, so all you have to do is top and bake. Serve it up with a fresh Caesar salad for a complete meal!
Contains: wheat, soy, milk, eggs
What You Get
Fresh mozzarella cheese
Grated Parmesan cheese
Artisan flatbread crust x2
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
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 from the cooking pizza).
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Smash a clove of garlic, if using, and rub the crust with it. Using a spoon, spread the sauce over. Drain the mozzarella, tear it into pieces, and arrange some on top (you may not need all of it). Drizzle with olive oil and season with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the edges are browned and crispy, 10 to 12 minutes.
Meanwhile, trim away the base from the little gems and separate the leaves.
Tear or dice half of the baguette into bite-size pieces. In a large frying pan over medium heat, warm 2 tablespoons olive oil. Add the baguette pieces, season with salt and pepper, and toast until golden, stirring once or twice, 5 to 7 minutes.
Place the gems in a bowl, squeeze with lemon juice, dollop with some of the Caesar dressing, season with salt, and toss to coat. Sprinkle with half of the Parmesan, scatter with the croutons, and grind with pepper.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Pick a handful of basil, toss the stems, and tear the leaves. Sprinkle the pizza with Parmesan and scatter with the torn basil.
Drizzle the pizza lightly with olive oil and sprinkle with chile flakes, if using. Cut the pizza into slices and serve warm with the salad on the side.