Easy Cod Flatbread Pizza
Take a walk from your kitchen to a San Francisco pizzeria with this flatbread pizza oozing with the goodness of flaky white cod and a delicious cheese blend. A good chance you'd want it again soon.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Cremini mushrooms
8 4 oz
Bell peppers (Organic)
5 2.5 oz
Arugula (Organic)
4 2 oz
Protein & more
Naan
1 0.5 Package
Shredded Cheddar
1 0.5 cup
Montery Jack Cheese
1 0.5 cup
Cod
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried oregano
1 0.5 teaspoon
Basil, dried
1 0.5 teaspoon
Chives, dried
1 0.5 teaspoon
Prep ahead (optional)
a. Thinly slice the red onion and bell pepper. b. Slice cremini mushrooms ¼" thick, compost tough stems. c. Chop arugula bite-sized.
Instructions
1
Prep:
a. Preheat oven to 425°.
b. Add naan in single layer to large baking sheet. Toast until golden on bottom, about 3-4 minutes. Remove from pan and set aside.
2
Cook the cod:
a. Chop cod into bite-sized pieces.
b. Heat 1 tbsp olive oil in a saute pan. Add the cod and ½ tsp salt. Saute for 3-4 minutes or until the cod is just shy of being well-cooked. Remove from pan.
3
Cook the vegetables:
a. Heat ½ tbsp olive oil in the same saute pan. Add the red onion (thinly slice), bell pepper (thinly slice), cremini mushrooms (slice ¼" thick, compost tough stems) and ¼ tsp salt. Saute for 3-4 minutes or until vegetables just start turning tender.
4
Assemble and cook pizza:
a. Mix the shredded cheddar cheese and the shredded Jack cheese in a bowl.
b. Top the naan with a thin layer of the cheese blend.
c. Add the cod. Top with a thin layer of the cheese blend.
d. Add the vegetables. Top with the some more cheese blend.
e. Place in oven and bake until cheese melts, about 3-4 minutes.
5
Serve:
a. Sprinkle the Pizza herb mix on the pizza. Top with arugula (chop bite-sized). Slice it up and enjoy!
Chef's notes
Not necessary, but you may smear the flatbread with a sauce of your choice before adding the toppings.
This recipe has been adapted from AllRecipes
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
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA