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
Acidic 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 together 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.
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
Medium 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
Customize It Instructions
Meat lovers! Cook proteins in a large non-stick pan over medium-high heat. If using flank steak, separate flank steak into a single layer, pat dry, and season with ¼ tsp. salt and a pinch of pepper. Add flank steak and 1 tsp. olive oil to hot pan and stir occasionally until no pink remains, 4-6 minutes. If using pulled pork, coarsely chop and season with a pinch of salt and pepper. Add pulled pork and 2 Tbsp. water to hot pan and stir occasionally, breaking up pork, until warmed through, 1-2 minutes. If using ground beef, add to hot pan with 1/4 tsp. salt and a pinch of pepper. Stir occasionally, breaking up meat, until no pink remains, 4-6 minutes.
Caramelize the Onions
Halve and peel onion. Slice halves into thin strips.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add onion and a pinch of salt to hot pan and stir occasionally until browned, 10-13 minutes.
If pan becomes dry, add water 1 Tbsp. at a time as needed.
Stir in balsamic vinegar until completely combined. Remove from burner.
While onions caramelize, bake flatbreads.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads par-bake, prepare tomatoes and make sauce.
Prepare Tomatoes and Make Sauce
Combine Tuscan tomato sauce and 3 Tbsp. water in a mixing bowl. Set aside.
Assemble and Bake the Flatbreads
Place flatbreads on a clean work surface. Spread on sauce and top evenly with caramelized onion, half the Asiago, half the mozzarella, and tomatoes. Top with remaining Asiago and mozzarella.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to collect any drips. Bake until cheese is melted, 3-4 minutes.
Finish The Dish
Plate dish as pictured on front of card, topping flatbreads with arugula and drizzling with 1 tsp. olive oil. Bon appétit!
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