All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The difference between a flatbread and a pizza has haunted philosophers, theologians, and amateur theorists for centuries… we're talking libraries full of theory, chalkboards with nothing but equations, and at least twelve TED talks to date. But we've come up with a foolproof method to tell which is which. Are you ready? If it has apples, it’s a flatbread. Apples don't go on pizza! They do give this flatbread a darn near perfect satisfying crunch. With two cheese, onions, walnuts, and arugula, this flatbread eschews the academia and gets right down to the flavor.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Small Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Coarsely chop walnuts.
Quarter apple and remove core. Cut quarters into thin slices.
Caramelize the Onion
Place a large non-stick pan over medium-low heat.
Add 1 Tbsp. olive oil, onion, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until onion is lightly caramelized, 15-20 minutes.
While onion caramelizes, par-bake flatbread.
Meat lovers! If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using Italian sausage, remove from casing. Place in a medium non-stick pan with 1 tsp. olive oil over medium-high heat. Break into small pieces with a spoon until no pink remains, 4-6 minutes.
Par-bake the Flatbreads
Place flatbreads directly on rack in hot oven and toast, 5 minutes.
While flatbreads par-bake, candy walnuts.
Candy the Walnuts
Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir until dissolved.
Add walnuts and stir constantly until water has evaporated and walnuts are shiny and sticky, 2-3 minutes.
Transfer walnuts to a plate and let cool, 5 minutes. When walnuts are cool enough to handle, break into small pieces.
While walnuts cool, bake flatbreads.
Bake Flatbreads and Finish Dish
Place par-baked flatbreads on a clean work surface. Divide mozzarella evenly on flatbreads, then shingle apples on top. Drizzle each flatbread with 1 tsp. olive oil.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until flatbread is golden brown and apples are tender, 10-12 minutes.
If using protein, add to flatbreads after baking.
Plate dish as pictured on front of card, garnishing flatbreads with caramelized onions, walnuts, goat cheese (breaking up with hands if necessary), and arugula. Bon appétit!
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