Prosciutto Wedge Salad Pizza

with blue cheese and grape tomatoes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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 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

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • ½ fl. oz. Red Wine Vinegar
  • Info
    2 oz. Cream Cheese
  • 1 Romaine Heart
  • Info
    1 oz. Blue Cheese
  • Info
    2 Naan Flatbread
  • Info
    1 oz. Shredded Mozzarella
  • 3 oz. Prosciutto

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
    679
  • Carbohydrates
    70g
  • Fat
    33g
  • Protein
    21g
  • Sodium
    1897mg

Recipe Steps

  • 1

    prep

    quarter tomatoes cut romaine into bite size pieces

  • 2

    par bake flatbread

    400 degrees, 7-8 minutes until golden brown, not going back in the oven

  • 3

    crisp prosciutto

    large non stick medium heat 1t oil, 3 minutes per side remove to plate with paper towels, allow to cool and then crumble into bite size pieces

  • 4

    cheese sauce

    small pan, ¼ c water, cream cheese, pinch of pepper over medium heat, whisk until cheese melts, once melted stir in mozz until melted and creamy

  • 5

    assemble

    combine romaine, tomatoes, vinegar, pinch of pepper and 2 t oil toss to coat plate, cheese sauce on flatbread, top with romaine mixture, prosciutto and blue cheese

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