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One pot

Deep Dish Skillet Pizza with Ricotta & Pesto

Creamy Kale Side Salad

Cooking time

35 minutes




1110 /serving

You don’t have to go all the way to Chicago for a pie that’s soft and doughy on the inside, crispy-golden on the outside and slathered in ooey-gooey cheese. In fact, you don’t even have to leave your house. You’ll let the dough get nice and hot before topping it with gorgeous ricotta, mozzarella, pesto and more, then returning it to the oven to finish cooking up. It’ll get sinfully melty, just the way you want a deep-dish to be. Serve it with a creamy kale, red cabbage and basil salad for a fresh and crunchy counterpoint.

We will send you:

  • 100g Shredded red cabbage
  • 2 Garlic cloves
  • 1 Bunch of basil
  • ½ Bunch of lacinato kale
  • 60ml Mayonnaise
  • 90ml Marinara sauce
  • 15ml Basil pesto
  • 15ml White wine vinegar
  • 100g Ricotta
  • 75g Mozzarella
  • 454g Pizza dough
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Egg, Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Oven-safe pan (or pie dish)
Olive oil
Salt & pepper
Total Fat
52 g
Saturated Fat
12 g
2020 mg
Total Carbs
124 g
13 g
39 g
8 g
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Mise en place
Preheat the oven to 450°F. Strip the kale leaves off the stems; thinly slice the leaves into ribbons. Mince the garlic. Pick the basil leaves off the stems. In a medium bowl, combine the marinara sauce and ½ the spice blend; season with S&P.
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Start the skillet pizza
Generously brush the bottom and sides of an 8- to 10-inch oven-safe pan (or pie dish) with oil (for 4 portions, use 2 pans). Lightly brush a clean work surface with oil. Roll or spread the dough out to the size of your pan. Carefully transfer the dough to the pan. Push the dough down with your fingers to cover the bottom of the pan, making sure there are no thin patches. Drizzle with olive oil; season with all but a pinch of the remaining spice blend and S&P. Transfer to the oven and bake, 6 to 8 minutes, until the dough is partially cooked.
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Make the vinaigrette
While the dough cooks, in a small bowl, combine the mayonnaise, white wine vinegar, up to ½ the garlic (to taste) and 1 tbsp olive oil (double for 4 portions); season with the remaining pinch of spice blend and S&P to taste.
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Finish the skillet pizza
Top the partially cooked pizza dough with the ricotta, remaining garlic, mozzarella, spoonfuls of the marinara sauce, pesto and a drizzle of olive oil. Return to the oven and continue to bake, 12 to 14 minutes, until the mozzarella gets bubbly and the crust is golden brown. Roughly chop the basil and sprinkle ½ over the finished pizza. Set aside to cool.
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Make the salad
While the skillet pizza cooks, in a large bowl, combine the kale and a drizzle of olive oil; season with S&P to taste. Using your hands, massage the kale until wilted. Add the cabbage, remaining basil and as much of the vinaigrette as you’d like. Toss to combine thoroughly.
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Plate your dish
Carefully lift the finished pizza out of the skillet and transfer to a cutting board; slice and divide between your plates. Serve the salad on the side. Bon appétit!