Prosciutto and Hazelnut Flatbread

with mozzarella and hot honey drizzle

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Tree Nuts

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 you!
A note about serious food allergies

We've been eating hazelnuts for over 9,000 years; you'd think we'd be sick of them by now. But no! Look how well a certain chocolate-hazelnut spread that rhymes with "Ella" sells. And look at the way it augments this amazing flatbread, adding its distinctive nutty taste to the crispy prosciutto and peppery arugula. In case those flavors aren't enough for your nimble tongue, a drizzle of apple-y hot honey will seal the deal on the perfection of this flatbread. Make it 9,001 years eating hazelnuts. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top._

In Your Box (serves 2)

  • ½ fl. oz. Apple Cider Vinegar
  • ¼ tsp. Red Pepper Flakes
  • 2 Garlic Cloves
  • 1 Yellow Onion
  • Info
    3 oz. Shredded Mozzarella
  • 3 oz. Prosciutto
  • 1 fl. oz. Honey
  • Info
    ½ oz. Hazelnut Pieces
  • ½ oz. Baby Arugula
  • Info
    2 Naan Flatbreads

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
    795
  • Carbohydrates
    85g
  • Fat
    37g
  • Protein
    23g
  • Sodium
    1847mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Quarter and peel onion. Cut quarters into ¼" slices. Mince garlic. if necessary, coarsely chop hazelnuts pieces. Combine apple cider vinegar, honey, and red pepper flakes (to taste) in a mixing bowl. Set aside.

  • 2

    Toast the Flatbreads

    Place flatbreads on a clean work surface and top evenly with 2 tsp. olive oil and garlic. Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 6-8 minutes.

  • 3

    Crisp the Prosciutto

    Remove prosciutto from refrigerator. Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches, 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. Toss prosciutto with hot honey. Reserve pan; no need to wipe clean.

  • 4

    Cook the Onions

    Return pan used to crisp prosciutto to medium heat and add 2 tsp. olive oil. Add onions and stir occasionally until tender and lightly browned, 6-8 minutes.

  • 5

    Assemble and Bake Flatbreads

    Place flatbreads on a clean work surface. Divide onions evenly between flatbreads and top with cheese. Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until cheese is melted, 5-7 minutes. Plate dish as pictured on front of card, topping flatbreads with crispy prosciutto, hazelnuts, and arugula. Bon appétit!

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