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
What's the best flavor combination in the land? What makes your toes curl and your lips pucker in the best way? What about salty and sweet? We've got platonic perfection of a salty and sweet combo here, with salty prosciutto and sweet fig preserves doing a devilish tango on your taste buds. Two cheeses, Parmesan and mozzarella, along with toasted pine nuts and pepper-y arugula round out this feisty flatbread of 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
Medium 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
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 5-7 minutes.
Carefully remove from oven and set on a clean work surface.
While flatbread bakes, toast nuts.
Toast the Pine Nuts
Place a medium non-stick pan over medium heat. Add pine nuts to hot, dry pan.
Stir occasionally until lightly browned and aromatic, 3-5 minutes.
Transfer pine nuts to a plate.
Reserve pan; no need to wipe clean.
Bake Flatbreads and Prepare Toppings
Top flatbreads with mozzarella. Place directly on oven rack with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 10-12 minutes.
While flatbreads bake, cut prosciutto into bite-sized pieces. In a mixing bowl, combine fig preserves with 1 tsp. water. Add prosciutto pieces to bowl with fig preserves and toss to coat.
Finish the Flatbreads
Top flatbreads with fig-glazed prosciutto, Parmesan, pine nuts, arugula, and red pepper flakes (to taste).
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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