Meal Kit

Neapolitan Pizza Margherita

with arugula salad

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

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

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

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
  • 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

Customize It Instructions

  • Meatlovers! Cook proteins in a large non-stick pan over medium heat. If using diced chicken, pat dry, season all over with ¼ tsp. salt and ¼ tsp. pepper. Cook, with 2 tsp. olive oil. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground pork, cook, breaking up until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. If using Italian sausage, remove sausage from casing, breaking up sausage, cook until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using Beyond Sausage, crumble into bite-sized pieces. Add sausage to hot pan, cook until warmed through, 7-9 minutes. Add proteins to flatbread as desired.

  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 from burner.

  4. 4

    Assemble and Bake the Pizzas

    Spread marinara on flatbreads. Top with mozzarella, 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 in hot oven 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 Salad and Finish Dish

    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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