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
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!
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
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
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.
Prepare the Ingredients
Peel and halve shallot. Slice into thin strips.
Halve mozzarella balls.
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.
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.
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.
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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