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
Why should burgers have all of the grilling fun? This naan flatbread cooks to a crisp and melty perfection right on your outdoor (depending on your city's weather, that is) or indoor grill. The smell of heady basil pesto and bubbling fresh mozzarella on a chewy crust is guaranteed to wow and provide a unique departure from your typical grill fare. Paired with a salad of crisp cucumbers, tomatoes, and feta, this is a complete meal sure to satisfy.
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
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
Stem basil and reserve half the leaves for garnish. Stack remaining leaves, roll into a long cylinder, and slice across length to create very thin strips (chiffonade). Cut tomatoes into ¼" dice. Trim cucumber, peel, and cut into a fine dice. Mince garlic. Peel and halve onion. Slice half the onion into thin strips (julienne) and finely dice other half.
Assemble the Flatbreads
Preheat outdoor grill or grill pan to medium heat. Lightly spray grill or grill pan with cooking spray. Spread basil pesto on flatbreads. Arrange mozzarella rounds evenly on flatbreads. Top with julienned red onion.
Grill the Flatbreads
Place flatbreads on grill and cover with lid to melt cheese. (If using a grill pan, cover pan with foil.) Cook 8-10 minutes, or until flatbread is crisped and cheese is melted and slightly browned. Remove from grill and allow to cool before serving.
Make the Tomato Salad
While flatbreads grill, start salad. In a mixing bowl, combine garlic, tomatoes, cucumber, and diced red onion with 1 tsp. olive oil and balsamic vinegar. Toss and refrigerate. Right before serving, add feta cheese and basil chiffonade (reserving whole leaves for pizza garnish). Season with a pinch of salt and pepper.
Plate the Dish
Halve or quarter flatbreads and arrange on a plate. Garnish with fresh whole basil leaves. Add a serving of cucumber-tomato salad next to flatbread. Garnish with black pepper.
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