Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk, Eggs, Wheat
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 cheeses, onions, walnuts, and arugula, this flatbread eschews the academia and gets right down to the flavor.
In Your Box (serves 2)
- 1 Fuji Apple
- 1 Yellow Onion
- ½ oz. Baby Arugula
- 2 tsp. Sugar
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.
Nutrition (per serving) pOJW9K3y
You Will Need
- Olive Oil
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 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
Customize It Instructions
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flatbread as desired.
Prepare the Ingredients
Coarsely chop walnuts.Quarter apple and remove core. Cut quarters into thin slices.Halve and peel onion. Slice halves into thin strips.
Caramelize the Onions
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add onions, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 10-13 minutes.If onions brown too quickly, add 1 Tbsp. water and stir until evaporated. Remove from burner.While onions caramelize, continue recipe.
Par-Bake the Flatbreads
Place flatbreads directly on rack in hot oven and toast, 5 minutes.While flatbreads par-bake, continue recipe.
Candy the Walnuts
Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir constantly until dissolved.Add walnuts and stir constantly until water has evaporated and walnuts are shiny and sticky, 2-3 minutes.Remove from burner. Transfer walnuts to a plate and let cool, 5 minutes.Once walnuts are cool enough to handle, break into small pieces.While walnuts cool, continue recipe.
Bake Flatbreads and Finish Dish
Place par-baked flatbreads on a clean work surface. Divide shredded cheese evenly on flatbreads, then shingle apple slices on top. Drizzle 1 tsp. olive oil on each flatbread.Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips.Bake in hot oven until flatbreads are golden-brown and apples are tender, 10-12 minutes.Carefully remove from oven.Plate dish as pictured on front of card, garnishing flatbread with caramelized onions, candied walnuts, goat cheese (crumbling with your hands, if necessary), and arugula. Bon appétit!
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