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
It's tough to resist the siren song of pizza, and we make it practically impossible to ignore with this irresistible crust that bakes up crisp right in your own home. We slather the crusts with tangy BBQ sauce, roasted chicken, and cheesy cheddar. Top it off with a drizzle of ranch dressing for an experience unlike any other.
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
Customize It Instructions
If using shrimp, pat dry. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Cook until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side. Then follow same instructions as chicken.
If using steak strips, separate into a single layer and pat dry. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Stir occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Then follow same instructions as chicken.
Prepare the Ingredients
Peel and halve onion. Slice halves into thin strips.
Pat chicken breasts dry.
Roast the Chicken
Place chicken breasts on prepared baking sheet and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
Transfer roasted chicken to a clean cutting board and rest, 5 minutes.
Once rested, slice into ½"-thick strips.
Replace foil on baking sheet.
While chicken roasts, caramelize onion.
Caramelize the Onion
Place a medium pan over medium heat and add 1 tsp. olive oil.
Add onion to hot pan and stir occasionally until browned, 10-13 minutes.
If pan becomes dry, add water, 1 Tbsp. at a time.
Remove from burner.
Assemble and Bake the Pizzas
Place flatbreads on newly-foiled baking sheet. Slather flatbreads with BBQ sauce. Top with chicken slices, caramelized onion, cheese, and a pinch of pepper.
Bake in hot oven until flatbreads are crisp and cheese melts, 12-14 minutes.
For an even crispier pizza crust, cook assembled pizzas directly on upper oven rack, with baking sheet on the lower rack to catch any drips.
Finish the Pizzas
Let pizzas cool 2 minutes.
Plate dish as pictured on front of card, topping pizzas with arugula and a drizzle of dressing. Bon appétit!
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