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
You've had New York-style, you've had Chicago-style, you've even had (gasp) pineapple on pizza. Now, Home Chef is bringing something entirely new to the pizza game: Muffin tin pizzas. Don't worry, this isn't breakfast disguising itself. This is a medley of vegetables baked in flaky puff pastry with classic marinara and mozzarella topping, garnished with herbaceous basil pesto. We think muffin tin pizza will easily be the next combatant in the Pizza Wars™ and may even (gasp) emerge victorious.
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
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
Stem, seed, remove ribs, and cut red bell pepper into ½" dice
Peel and halve shallot. Slice thinly.
Cut mushrooms into thin slices.
Par-bake the Crusts
Remove puff pastry sheets from refrigerator. Remove any paper from between puff pastry sheets.
Place each puff pastry sheet in prepared muffin tin cups. Puff pastry will overfill cups. Make a loose foil ball slightly smaller than muffin tins and press into tins.
Bake in hot oven and until puff pastry is a light golden brown, 12-14 minutes.
While crusts bake, cook filling.
Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add garlic, red bell pepper, mushroom, shallot, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until red bell pepper is crisp-tender, 5-7 minutes.
Remove from burner.
Fill the Cups
Remove foil balls from puff pastry and add filling to each cup until cups are ¾ full. You may have extra filling. Press filling into cups to compact, then top each evenly with marinara sauce and cheese.
Place muffin tin on a baking sheet to catch any drips. Bake in hot oven until cheese starts to brown, 8-12 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing pizza cups with basil pesto. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.