Tuscan Tomato Flatbread

with caramelized onion and arugula

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
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

Acidy tomato meets sweet caramelized onion meets pepper-y arugula in a flatbread that's both traditional and innovative. It whispers of Italy, of sun-kissed villas and aged olive oil. But it yells of easy-to-make, something that comes togethers in your kitchen without a hint of muss or a ton of fuss. What else can we say about this flatbread? It's darn delicious.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • Info
    2 oz. Shredded Asiago Cheese
  • ½ oz. Balsamic Vinegar
  • 1 Yellow Onion
  • ½ oz. Baby Arugula
  • Info
    2 oz. Shredded Mozzarella
  • 2 oz. Tuscan Tomato Sauce
  • Info
    2 Naan Flatbread

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
    732
  • Carbohydrates
    85g
  • Fat
    32g
  • Protein
    29g
  • Sodium
    1581mg

Recipe Steps

Before You Cook

  • 1

    Prepare The Ingredients

    Halve and peel onion. Slice halves into thin strips. (Time: 1:41) Halve tomatoes. (Time: :37)

  • 2

    Make The Sauce and Toast The Flatbreads

    In a small bowl, combine tuscan tomato sauce and 3TB of water. Stir to combine. Set aside. "Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.

  • 3

    Cook The Vegetables and Make Salad

    " Place 3 tsp. olive oil in a medium pan over medium heat. Add onion to hot pan and stir occasionally until browned, 10-13 minutes. Add water 1 Tbsp. at a time if pan becomes dry. Add balsamic vinegar and cook 1 minute. Remove from burner."

  • 4

    Assemble and Bake The Flatbreads

    Place flatbreads on a clean work surface and divide sauce, half the cheeses, onion mixture, and grape tomatoes evenly between flatbreads. Top vegetables with remaining cheeses. Place flatbreads directly on oven rack, with prepared baking sheet on rack below to collect any drips. Bake until cheese is melted, 2-3 minutes. Top baked flatbreads with arugula.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, drizzling with 1 tsp olive oil. Bon appétit!

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