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
“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.
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
Large 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
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 to hot pan and stir occasionally until softened, 3-4 minutes.
Remove from burner. Stir in marinara 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 softened, 5-7 minutes.
While tomatoes roast, place flatbreads directly on oven rack and bake until lightly browned, 6-8 minutes.
Carefully, 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 evenly between flatbreads. Top with dollops of 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.
Plate dish as pictured on front of card. Bon appétit!
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