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
Does “Pizza Night” at your house usually mean a call to the nearest greasy joint and some awkward face-time with the delivery guy? We can do you one better with these personal pizzas on delightfully chewy naan that can be whipped up in a flash. We start with tomatoes, juicy artichoke hearts, creamy mozzarella, and tangy goat cheese. Things get zesty with perfectly spiced pepperoncini and arugula salad on top for a simple, satisfying weeknight meal - no tip required.
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
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
Reserve any artichoke liquid (there may not be any). Rinse artichokes.
Peel and halve shallot. Slice halves into thin strips.
Slice pepperoncini into thin rounds.
Assemble the Flatbreads
Place flatbreads on prepared baking sheet. Brush each with 1 tsp. olive oil.
Add garlic, tomatoes, artichokes, and shallot (to taste) to flatbreads. Top with mozzarella and goat cheese (breaking up with your hands if needed).
Bake the Flatbreads
Bake flatbreads in hot oven until cheese is melted and flatbreads are browned, 12-14 minutes.
Let baked flatbreads cool, 5 minutes.
While flatbreads cool, make salad.
Make the Salad
Place arugula in a mixing bowl with pepperoncini. Add any artichoke liquid, 1 tsp. olive oil, and a pinch of salt and pepper. Toss to combine.
Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with salad. Bon appétit!
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