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
What is a pizza? That may not sound like a deep philosophical and existential query, but hang on to your Plato here: Pizza is topped with tomato sauce and cheese, right? That's what it is. Well, what if we told you everything you know about pizza is wrong? A pizza with a creamy white sauce of wine, Asiago, and rosemary is still a pizza. Wild. And the toppings you thought of as “pizza toppings” are just shadows on the wall. Here, we give you zucchini ribbons and crunchy pine nuts. And tomatoes just to keep you confused. Question everything.
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
Small Non-Stick Pan
Before You Cook
Prepare the Ingredients
Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. In a mixing bowl, toss zucchini ribbons with a pinch of salt. Set aside at least 10 minutes.
While zucchini sits, mince garlic. Stem and mince rosemary. Slice tomatoes into thin rounds.
Par-Bake Flatbreads and Toast Pine Nuts
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads par-bake, heat a small non-stick pan over medium heat. Add pine nuts to dry, hot pan. Stir often until aromatic and lightly toasted, 1-3 minutes.
Once aromatic, immediately transfer pine nuts to a plate.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to toast pine nuts to medium heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for tomatoes) to hot pan. Cook until aromatic, 30-60 seconds.
Add wine and cook until reduced by half, 1-2 minutes.
Add cream, rosemary, half the red pepper flakes (use less if spice-averse), and half the Asiago (reserve remaining of both for topping pizza). Heat until just beginning to boil, then stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner and season with a pinch of salt.
Bake the Pizzas
Remove zucchini ribbons from bowl and pat dry. Reserve ribbon bowl; no need to wipe clean. Set par-baked flatbreads on a clean work surface.
Divide sauce between flatbreads and top each evenly with zucchini ribbons, remaining Asiago, and remaining red pepper flakes (to taste).
Place pizzas directly on oven rack, with prepared baking sheet on rack below to catch any drips. If you prefer a chewier crust, cook pizzas on baking sheet.
Bake until crust is browned and cheese melts, 5-7 minutes.
While pizzas bake, marinate tomatoes.
Finish the Dish
In bowl used for zucchini ribbons, stir together tomatoes, remaining garlic (to taste), and a pinch of salt and pepper until thoroughly combined.
Rest cooked pizzas at least 3 minutes. Discard excess tomato liquid and top pizzas with tomatoes and pine nuts.
Plate dish as pictured on front of card. Bon appétit!
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