Meal Kit

Broccoli and Cheddar Pizza

with red bell pepper and red onion

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Vegetarian

If you've ever stopped in a by-the-slice pizza joint, you've probably seen that one vegetarian pizza languishing under the heat lamp, a piece offering (see what we did there?) to non-meat eaters pre-ordained to end up in the dumpster, scoffed at even by Pizza Rat. It's time to give veggie pizza its due, and that starts with pan-roasting fresh broccoli, bell pepper, and onions, then serving those atop a crisp flatbread with creamy ranch sauce. Finally, a veggie pizza we can all agree on.

In Your Box (serves 2)

  • Info
    12 fl. oz. Canned Evaporated Whole Milk
  • Info
    2 Naan Flatbreads
  • 8 oz. Broccoli
  • 1 Red Onion
  • 1 Red Bell Pepper
  • Info
    3 oz. Shredded Cheddar Cheese
  • Info
    2 Tbsp. Powdered Ranch Seasoning
  • 2 Garlic Cloves
Contains: FD&C Blue No. 1 and FD&C Red No. 40
Food intolerance information

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)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Stem, seed, and thinly slice red bell pepper into sticks (julienne). Peel and halve onion. Slice halves thinly. Mince garlic. Cut broccoli florets into bite-sized pieces.

  2. 2

    Make the Sauce

    Heat 1 tsp. olive oil in a small pot over medium-high heat. Add garlic to hot pot and cook 30 seconds, or until fragrant. Add evaporated milk and cook 2 minutes, then stir in half the ranch seasoning and 1/3 the shredded cheddar. Cook an additional minute, or until sauce thickens slightly. Taste, and add additional ranch seasoning if desired. Season with a pinch of pepper, remove from heat, and allow to cool.

  3. 3

    Cook the Vegetables

    Line a plate with a paper towel. Place onion, red bell pepper, and broccoli in a medium pan over medium-high heat, along with 2 tsp. olive oil and 3 Tbsp. water. Once water starts steaming, cover pan tightly and cook 5 minutes, shaking pan occasionally, or until broccoli is vibrant green. Remove to towel-lined plate and season with a 1/4 tsp. salt and a pinch of pepper. Removing some water helps to prevent a soggy pizza.

  4. 4

    Assemble and Bake Flatbread

    Place naan on prepared baking sheet and add 1/2 cup sauce to each piece. (There will be leftover sauce that can be used to drizzle over finished pizza or for dipping). Evenly distribute vegetables between both pieces of naan, and then top with remaining shredded cheddar. Bake 15 minutes, or until naan is golden brown.

  5. 5

    Plate the Dish

    Remove pizzas from baking sheet and cut into desired amount of slices. Drizzle remaining sauce over pizza, or serve on side for dipping.

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