Cod Pesto Flatbread Pizza
This meal is Mediterranean greatness in a flatbread pizza, thanks to vegan pesto, thin-sliced vegetables, and cod, all topped with local goat cheese and fresh arugula.
Servings
Produce
Arugula
4 2 oz
Roma Tomato
6 3 oz
Zucchini (Organic)
1 0.5 Whole
Red Onion (Organic)
1/2 0.25 Whole
Cremini mushrooms
6 3 oz
Lemon
1 0.5 Whole
Protein & more
Naan
1 0.5 Package
Chevre
4 2 oz
Cod
1 0.5 lb
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Dried oregano
1 0.5 teaspoon
Rosemary, ground
1 0.5 tablespoon
Cumin powder
1 0.5 tablespoon
Coriander powder
1 0.5 tablespoon
Spinach Basil Pesto
Olive oil
0.5 0.25 cup
Minced Garlic
1 0.5 Clove
Cashews
.25 0.13 cup
Lemon juice
2 1 teaspoon
Spinach
1 0.5 cup
Basil
1 0.5 cup
Prep ahead (optional)
a. ¼” slice tomatoes. b. Cut zucchini into ¼”-thick coins. c. Remove any woody stems off cremini mushrooms, thinly slice caps. d. Thinly slice or ¼” dice red onion. e. Chop arugula bite-sized or leave whole. f. Slice lemon in half and juice.
Instructions
1
Cook the cod:
a. Preheat oven to 400º. Prep medium baking pan with olive oil.
b. Season cod with Mediterranean spice rub and ¼ tsp salt. Use fingers to rub in spice mix.
c. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add cod and cook until golden, about 2-3 minutes each side.
d. Add to large baking pan and cook in oven until almost cooked through, about 8-10 minutes. Remove from oven and let rest 5 minutes.
e. Chop cod into bite-sized pieces for adding to pizza.
2
Meanwhile, prep pizza toppings:
a. In same sauté pan over medium-high heat, add 2 tsp olive oil. Add red onion (thinly slice or ¼” dice); sauté until translucent, about 2 minutes.
b. Add cremini mushrooms (thinly slice) and zucchini (¼”-thin coins). Sauté until softened and caramelized, about 2 minutes.
3
Assemble and bake pizzas:
a. Add naan to baking sheet. Bake for 2 minutes for a crispier crust. Remove from oven to add toppings.
b. Spread spinach basil pesto over naan, leaving a ½” edge. In a thin layer, add roma tomatoes (thinly slice), mushrooms, and zucchini.
c. Top with pieces of cod and pinches of chevre.
d. Bake flatbread pizzas until vegetables soften, chevre gets slightly melty, and edges of naan are crisp and golden, about 3-4 minutes
4
Serve:
a. In medium bowl, whisk together juice from lemon, 2 tsp olive oil, and a pinch of salt.
b. Add arugula and toss to coat. Top flatbread pizzas with fresh arugula. Dig in!
Chef's notes
Making this vegetarian is easy peasy — just leave off the fish. This is a versatile recipe — you can change up the fish to be pepperoni or add artichokes or kalamata olives with delicious results.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX