Meal Kit

Neapolitan Pizza Margherita

with arugula salad

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Vegetarian

Grape tomatoes, robust marinara sauce and fresh mozzarella, baked until irresistibly melty and crisp, make this pizza a real treat. Balsamic-dressed arugula serves as an additional topping and/or a side salad. Bonus!

In Your Box (serves 2)

  • Info
    2 Naan Flatbreads
  • 4 oz. Grape Tomatoes
  • 3 fl. oz. Marinara Sauce
  • Info
    3 oz. Fresh Ciliegine Mozzarella
  • 2 oz. Baby Arugula
  • 1 Shallot
  • Info
    1 oz. Shaved Parmesan
  • ½ oz. Balsamic Vinegar
  • ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Peel and halve shallot. Slice into thin strips.

    Halve mozzarella balls.

    Halve tomatoes.

  2. 2

    Par-Bake the Flatbreads

    Place flatbreads directly on rack in hot oven and bake until slightly crisp, 6-8 minutes.

    Carefully, remove flatbreads from oven and place on prepared baking sheet.

    While flatbreads par-bake, cook shallot.

  3. 3

    Cook the Shallot

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add shallot to hot pan and stir occasionally until soft and aromatic, 2-3 minutes.

    Remove pan from burner.

  4. 4

    Assemble and Bake the Pizzas

    Spread marinara on each flatbread. Add mozzarella halves, half the Parmesan (reserving remaining for garnish), tomatoes, shallot, a pinch of salt, and a pinch of red pepper flakes (to taste) (reserve remaining for garnish).

    Bake until crust is lightly browned and cheese is bubbly and melted, 5-7 minutes.

    Rest baked pizzas 2 minutes.

    While pizzas rest, make salad.

  5. 5

    Make the Salad

    Thoroughly combine balsamic vinegar, 1 Tbsp. olive oil and a pinch of salt and pepper in a mixing bowl. Add arugula and gently combine.

    Plate dish as pictured on front of card, garnishing pizzas with remaining Parmesan and red pepper flakes (to taste) and topping with salad. Bon appétit!

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