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 are officially escalating the cheese arms race with this flatbread. One cheese? Child's play! Two cheeses? Pshaw! Cheese lovers take notice: this crispy naan flatbread comes armed with Parmesan, creamy ricotta, and delicate fresh mozzarella. It's finished with grape tomatoes, sweet-tart balsamic glaze, and, the coup de grâce, aromatic truffle oil. This is the kind of brinksmanship we can get behind.
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
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
Halve grape tomatoes.
Halve ciligiene mozzarella.
Combine ricotta, ½ tsp. salt, ¼ tsp. pepper, and 2 tsp. olive oil in a small mixing bowl.
Build and Bake Flatbreads
Spread ricotta mix on top of flatbreads from edge to edge. Top with grape tomatoes, half the mozzarella (reserve remaining for topping cooked flatbread), and shaved Parmesan (reserve a pinch for garnish).
Place flatbreads directly on oven rack, with baking sheet on rack beneath (to catch drips), and bake 10-12 minutes, or until crust edges are golden brown and crispy.
Rinse mixing bowl and reserve.
Dress the Arugula
While flatbreads cook, toss arugula with truffle oil in rinsed mixing bowl.
Season with ¼ tsp. salt and a pinch of pepper.
Finish the Flatbreads
Remove flatbreads from oven and top with remaining mozzarella and arugula.
Drizzle with balsamic glaze. Season flatbreads with a pinch of salt and pepper.
Plate the Dish
Plate dish as pictured on front of card and garnish with remaining Parmesan. Bon appetit!
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