Meal Kit

Prosciutto and Burrata Flatbread

with tomatoes and marinara

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 6 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

“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. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • Info
    2 Naan Flatbreads
  • 2 Roma Tomatoes
  • Info
    4 oz. Burrata Cheese
  • 3 oz. Prosciutto
  • 2 fl. oz. Marinara Sauce
  • 1 Shallot
  • ¼ tsp. Red Pepper Flakes

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
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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

    Core tomato and cut into 1/4" slices.

    Peel and halve shallot. Slice thinly.

    Place burrata in a mixing bowl and mash until the consistency of cottage cheese. Set aside.

  2. 2

    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 1/2 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.

  3. 3

    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).

  4. 4

    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 softened, 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.

  5. 5

    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 serving.

    Plate dish as pictured on front of card. Bon appétit!

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