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
Similar to a way-too-advanced-for-us yoga class, this show-stopping meal is all about balance. Caramelized onions add a sweet complexity that pairs beautifully with fontina's creamy texture and distinctive, grassy aroma. We may never be able to hold a tree pose, but this flatbread has us feeling at peace with the world. Namaste. Tip: Here's a super-easy way to remove thyme leaves from stem. Just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
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
Customize It Instructions
Meatlovers! If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Add to recipe as desired. If using diced chicken, pat dry, and season all over with ¼ tsp. salt and ¼ tsp. pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground turkey, season with ¼ tsp. salt and ¼ tsp. pepper and heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Break up turkey until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Slice fontina into thin strips.
Caramelize the Onion
Place a medium pan over high heat. Add 2 tsp. olive oil and onion to hot pan. Stir constantly, 3 minutes.
Reduce heat to medium. Stir occasionally until onion is golden brown and tender, 6-9 minutes.
Stir in sherry wine and ¼ tsp. pepper. Cook until liquid is completely evaporated, 2-3 minutes.
Remove from burner.
Make the Fontina Sauce
Bring a small pot with milk and cornstarch to a boil over medium heat, stirring constantly.
Once boiling, immediately remove from burner and stir in half the fontina (reserve remaining for pizza topping), until melted. Season with a pinch of pepper.
Assemble and Bake Flatbreads
Place flatbreads on a clean work surface. Spread evenly with fontina sauce, then caramelized onion. Top with remaining fontina.
Place flatbreads directly on oven rack in hot oven, with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 12-14 minutes.
Remove from oven and sprinkle flatbreads with thyme.
Finish the Dish
Combine arugula, tomatoes, ½ tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Plate dish as pictured on front of card, topping flatbreads with arugula and tomatoes. Bon appétit!
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