“Pepperoni and cheese” is such a classic pizza order… why mess with a good thing? On this flatbread, the cheese is creamy, indulgent burrata. The “pepperoni?” Salty prosciutto, crisped to the perfect biting texture. This flatbread also is dotted with tomatoes and spiced with a dash of red pepper flakes… bringing a bit more class to the classic.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Core tomato and cut into ¼" slices.
Peel and halve shallot. Slice thinly.
Place burrata in a mixing bowl and mash until the consistency of cottage cheese. Set aside.
Crisp the Prosciutto
Line a plate with a paper towel. Remove prosciutto from refrigerator.
Place a large non-stick pan over medium-high heat and add ½ tsp. olive oil. Add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to crisp prosciutto to medium heat and add 2 tsp. olive oil.
Add shallot hot pan and stir occasionally until softened, 3-4 minutes.
Remove from burner. Stir in marinara sauce and red pepper flakes (to taste).
Roast Tomatoes and Par-Bake Flatbreads
Place tomatoes on prepared baking sheet and toss with 1 Tbsp. olive oil. Spread into a single layer and roast in hot oven until lightly roasted, 5-7 minutes.
While tomatoes roast, place flatbreads directly on oven rack and bake until lightly browned, 6-8 minutes.
Remove roasted tomatoes to a plate. Reserve baking sheet; no need to replace foil.
Finish the Flatbreads
Set par-baked flatbreads on a clean work surface. Divide sauce, tomato slices, and prosciutto between flatbreads. Top with dollops of mashed burrata.
Place flatbreads directly on oven rack, with reserved baking sheet on rack below to collect any drips. Bake until cheese bubbles, 5-7 minutes.
Remove from oven and rest 3 minutes before slicing.
Plate dish as pictured on front of card. Bon appétit!
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