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
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
Large 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
Prepare The Ingredients
Halve and peel shallot. Slice halves into thin strips.
Cook The Vegetables
" Place 1 tsp. olive oil in a medium pan over medium heat.
Add tomatoes and shallot to hot pan and stir occasionally until tender, 5-7 minutes.
Add garlic and cook 1 minute.
Cook The Prosciutto
"Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces"
Bake The Flatbreads
"Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
Remove from oven and top evenly with half the cheese, tomato mixture, prosciutto, and remaining cheese.
Finish The Dish
Place flatbreads on prepared baking sheet and continue to bake until edges are browned and cheese is melted, 3-5 minutes.
Plate dish as pictured on front of card, topping with balsamic glaze. Bon appétit!
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