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
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.
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 Ingredients and Make Hot Honey
Coarsely chop hazelnuts.
Quarter and peel onion. Cut quarters into ¼" slices.
Combine apple cider vinegar, honey, and red pepper flakes (to taste) in a mixing bowl. Set aside.
Par-Bake 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.
While flatbreads par-bake, crisp prosciutto.
Crisp the Prosciutto
Line a plate with a paper towel.
Remove prosciutto from refrigerator.
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. Drizzle with hot honey.
Reserve pan; no need to wipe clean.
Cook the Onions
Return pan used to crisp prosciutto to medium heat and add 2 tsp. olive oil.
Add onion to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.
Assemble and Bake Flatbreads
Place flatbreads on a clean work surface. Top evenly with onion, then 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 prosciutto, hazelnuts, and arugula. Bon appétit!
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